Method for producing cooled composition

Abstract

Provided is a method for producing a composition having a better mouthfeel and / or a superior glutinous texture even after refrigeration or freezing treatment. A production method including the following steps (i) to (iv): (i) a step for preparing a dough composition that satisfies each of (1) being such that the content ratio of starch to soluble solids is 10 or lower, (2) having a moisture content of 15 mass% or higher in terms of dry weight, (3) having a soluble solids content of 6.0 mass% or greater in terms of wet mass, and (4) having a starch content of 50 mass% or lower in terms of wet mass; (ii) a step for molding the dough composition from step (i); (iii) a step for heating the molded composition from step (ii); and (iv) a step for cooling the heated composition from step (iii) such that the temperature of the composition becomes 15°C or lower, or a step for storing the composition at normal temperature for 7 days or more.

Description

Method for producing cooled composition

[0001] The present invention relates to a method for producing a cooled composition.

[0002] Breads, noodles, and the like are sometimes refrigerated or frozen to improve their shelf life, etc. However, in this case, starch retrogrades / recrystallizes during the refrigeration or freezing process, impairing their pleasant texture and chewy texture. It is known that reheating after refrigeration or freezing can improve texture to some extent, but this not only requires time and effort, but also causes moisture in the food to evaporate due to heating, which can harden the food structure and result in a loss of flavor and nutritional value. Furthermore, due to these technical backgrounds, it is currently difficult to prevent deterioration in texture and to store breads, noodles, and the like without reheating for long periods by freezing them after production or at room temperature for long periods.

[0003] Patent Document 1 discloses that insoluble dietary fiber and non-digestible starch are adjusted to a certain ratio in a non-fermented bakery food mix, and that this improves the texture. However, it does not disclose how deterioration of texture due to refrigeration or freezing treatment or long-term storage at room temperature is prevented.

[0004] JP 2023-105164 A

[0005] An object of the present invention is to provide a method for producing a composition that has a good texture and / or a chewy texture even after refrigeration or freezing by adjusting the starch to soluble solids content ratio in the composition to make the composition less susceptible to changes in physical properties even under low-temperature conditions, thereby providing a composition that can be stored at room temperature for an extended period of time, and that, after long-term storage at room temperature, achieves both a complex, deep aroma and flavor that are difficult to detect immediately after production and a pleasant texture.

[0006] SUMMARY OF THE INVENTION The present inventors have conducted extensive research in light of the above-mentioned problems and have found that the above-mentioned problems can be solved by a method for producing a composition, the method comprising the following steps (i) to (iv): (i) preparing a dough composition that satisfies the following (1) to (4): (1) a starch to soluble solids ratio of 10 or less, (2) a moisture content on a dry basis of 15% by mass or more, (3) a soluble solids content of 6.0% by mass or more in terms of wet mass, and (4) a starch content of 50% by mass or less in terms of wet mass, (ii) shaping the dough composition of step (i), (iii) heating the shaped composition of step (ii), and (iv) cooling the heated composition of step (iii) so that the temperature of the composition is 15°C or less, or storing the composition at room temperature for 7 days or more. The present inventors have conducted further research based on this finding and have completed the present invention. That is, the present invention includes the following aspects.

[0007] Item 1. A method for producing a composition, comprising the following steps (i) to (iv): (i) the following (1) to (4): (1) the starch to soluble solids ratio is 10 or less, or 9.0 or less, or 8.0 or less, or 7.0 or less, or 6.0 or less, or 5.0 or less, or 4.0 or less, or 3.0 or less, or 2.0 or less, or 1.5 or less, or 1.0 or less, and, for example, 0.001 or more, or 0.01 or more, or 0.1 or more; (2) (3) The moisture content on a dry basis is 15% by mass or more, or 18% by mass or more, or 20% by mass or more, and for example, less than 150% by mass, or less than 140% by mass, or less than 130% by mass, or less than 120% by mass, or less than 110% by mass, or less than 100% by mass, or less than 90% by mass, or less than 80% by mass, or less than 70% by mass, or less than 60% by mass, or less than 50% by mass, or less than 40% by mass; The soluble solids content is 6.0% by mass or more, or 6.5% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10% by mass or more, or 11% by mass or more, or 12% by mass or more, or 13% by mass or more, or 14% by mass or more, or 15% by mass or more, or 16% by mass or more, or 17% by mass or more, or 18% by mass or more, or 19% by mass or more, or 20% by mass or more, or 21% by mass or more, or 22% by mass or more, or 23% by mass or more, or 24% by mass or more, or 25% by mass or more, and is, for example, 45% by mass or less, or 40% by mass or less, or 35% by mass or less, or 30% by mass or less; and(4) The starch content, calculated as wet mass, is 50% by mass or less, or 49% by mass or less, or 48% by mass or less, or 47% by mass or less, or 46% by mass or less, or 45% by mass or less, or 44% by mass or less, or 43% by mass or less, or 42% by mass or less, or 41% by mass or less, or 40% by mass or less, or 39% by mass or less, or 38% by mass or less, or 37% by mass or less, or 36% by mass or less, or 35% by mass or less, or 34% by mass or less, or 33% by mass or less, or 32% by mass or less, or 31% by mass or less, or 30% by mass or less, or 29% by mass or less, or 28% by mass or less, or 27% by mass or less, or 26% by mass or less, or 25% by mass or less. or less, or 24% by mass or less, or 23% by mass or less, or 22% by mass or less, or 21% by mass or less, or 20% by mass or less, and for example 0.1% by mass or more, or 0.2% by mass or more, or 0.5% by mass or more, or 1% by mass or more, or 1.5% by mass or more, or 2% by mass or more, or 2.5% by mass or more, or 3% by mass or more, or 3.5% by mass or more, or 4% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 5.5% by mass or more, or 6.0% by mass or more, or 6.5% by mass or more, or 7.0% by mass or more, or 7.5% by mass or more, or 8.0% by mass or more, or 8.5% by mass or more, or 9.0% by mass or more; (ii) shaping the dough composition of step (i); (iii) heating the shaped composition of step (ii); and (iv) cooling the heated composition of step (iii) to a temperature of the composition of 15°C or less, or 10°C or less, or 5°C or less, or 0°C or less, for example, -80°C or more, or -70°C or more, or -60°C or more, or -50°C or more, or storing the composition at room temperature (for example, above 15°C and 40°C or less, or 20°C) for 7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more, for example, for 200 days or less, or 150 days or less.Item 2. The manufacturing method according to Item 1, wherein the content of low molecular weight water-soluble dietary fiber (A1) in the dough composition is 0.6% by weight or more, or 0.7% by weight or more, or 0.8% by weight or more, or 0.9% by weight or more, or 1.0% by weight or more, or for example, 30% by weight or less, or 25% by weight or less, or 23% by weight or less, or 20% by weight or less, or 15% by weight or less, or 10% by weight or less, or 9% by weight or less, or 8% by weight or less, or 7% by weight or less, or 6% by weight or less, or 5% by weight or less, or 4% by weight or less, on a wet weight basis. Item 3. The manufacturing method according to Item 1 or 2, wherein the content ratio of starch to low molecular weight water-soluble dietary fiber (A1) in the dough composition is 25% by weight or less, or 23% by weight or less, or 18% by weight or less, or 15% by weight or less, or 13% by weight or less, or for example, 0.001% by weight or more, or 0.01% by weight or more, or 0.1% by weight or more. Item 4. Item 4. The method according to any one of Items 1 to 3, wherein the content of high molecular weight water-soluble dietary fiber (A2) in the dough composition is 0.5% by mass or more, or 0.6% by mass or more, or 0.7% by mass or more, or 0.8% by mass or more, or 0.9% by mass or more, or 1.0% by mass or more, calculated as wet mass, and for example, 30% by mass or less, or 25% by mass or less, or 28% by mass or less, or 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 9% by mass or less, or 8% by mass or less, or 7% by mass or less, or 6% by mass or less, or 5% by mass or less, or 4% by mass or less.Item 5. The ratio (A2 / A1) of the high molecular weight water-soluble dietary fiber (A2) to the low molecular weight water-soluble dietary fiber (A1) in the dough composition is 1.0 or less, or 0.95 or less, or 0.90 or less, or 0.85 or less, or 0.80 or less, or 0.75 or less, or 0.70 or less, or 0.65 or less, or 0.60 or less, or 0.55 or less, or 0.50 or less, or 0.45 or less, or 0.40 or less, or, for example, 0.01 or more, or 0.02 or more, or 0.03 or more, or 0.04 or more, or 0.05 or more, or 0.06 or more, or 0.07 Item 5. The production method according to any one of Items 1 to 4, wherein the β-glucan content is 0.08 or more, or 0.09 or more, or 0.1 or more, or 0.11 or more, or 0.12 or more, or 0.13 or more, or 0.14 or more, or 0.15 or more, or 0.16 or more, or 0.17 or more, or 0.18 or more, or 0.19 or more, or 0.20 or more, or 0.21 or more, or 0.22 or more, or 0.23 or more, or 0.24 or more, or 0.25 or more, or 0.26 or more, or 0.27 or more, or 0.28 or more, or 0.29 or more, or 0.30 or more. Item 6. A method for producing a dough composition comprising a soluble carbohydrate (A3) of 1.0% by weight or more, or 3.0% by weight or more, or 5.0% by weight or more, or 6.0% by weight or more, or 7.0% by weight or more, or 9.0% by weight or more, or 13% by weight or more, or 15% by weight or more, or 20% by weight or more, calculated as wet weight, and for example, 40% by weight or less, or 35% by weight or less, or 30% by weight or less, or 25% by weight or less, or 20% by weight or less. Item 7. A method for producing a dough composition comprising a soluble carbohydrate (A3) of 1.0% by weight or more, or 3.0% by weight or more, or 5.0% by weight or more, or 6.0% by weight or more, or 7.0% by weight or more, or 9.0% by weight or more, or 13% by weight or more, or 15% by weight or more, or 20% by weight or more, calculated as wet weight. Item 8. A method for producing a dough composition comprising a soluble carbohydrate (A3) of 1.0% by weight or more, or 3.0% by weight or more, or 5.0% by weight or more, or 6.0% by weight or more, or 7.0% by weight or more, or 9.0% by weight or more, or 13% by weight or more, or 15% by weight or more, or 20% by weight or more, calculated as wet weight. Item 9. A manufacturing method according to any one of Items 1 to 7, wherein the ratio of starch to soluble carbohydrate (A3) in the dough composition is 10 or less, or 9.0 or less, or 8.0 or less, or 7.0 or less, or 6.0 or less, or 5.0 or less, or 4.0 or less, or 3.0 or less, or 2.0 or less, or 1.0 or less, or, for example, 0.001 or more, or 0.01 or more, or 0.1 or more. Item 10. A manufacturing method according to any one of Items 1 to 8, wherein the content of soluble solids in the dough composition is the total content of water-soluble dietary fiber (A1 + A2) and soluble carbohydrate (A3).Item 10. The manufacturing method according to any one of Items 1 to 9, wherein the dough composition contains, as the low molecular weight water-soluble dietary fiber (A1), one or more types selected from the group consisting of low molecular weight inulin, low molecular weight oligosaccharides, low molecular weight resistant dextrin, low molecular weight polydextrose, low molecular weight β-glucan, low molecular weight arabinoxylan, and low molecular weight pectin. Item 11. The manufacturing method according to any one of Items 1 to 10, wherein the content ratio (A5 / A1) of the total (A5) of low molecular weight inulin, low molecular weight oligosaccharides, low molecular weight resistant dextrin, low molecular weight polydextrose, low molecular weight β-glucan, low molecular weight arabinoxylan, and low molecular weight pectin to the low molecular weight water-soluble dietary fiber (A1) in the dough composition is greater than 0.5, or 0.6 or greater, or 0.7 or greater, or 0.8 or greater, or 0.9 or greater. Item 12. Item 13. The method of any one of Items 1 to 11, wherein the dough composition contains, as the high molecular weight water-soluble dietary fiber (A2), one or more types selected from the group consisting of polymeric inulin, polymeric oligosaccharides, polymeric indigestible dextrin, polymeric polydextrose, polymeric β-glucan, polymeric arabinoxylan, and polymeric pectin. Item 13. The method of any one of Items 1 to 12, wherein the content ratio (A6 / A2) of the total of polymeric inulin, polymeric oligosaccharides, polymeric indigestible dextrin, polymeric polydextrose, polymeric β-glucan, polymeric arabinoxylan, and polymeric pectin to the high molecular weight water-soluble dietary fiber (A2) in the dough composition is greater than 0.3, or 0.5 or greater, or 0.7 or greater, or 0.8 or greater, or 0.9 or greater. Item 14. Item 14. The method according to any one of Items 1 to 13, wherein the low-molecular-weight water-soluble dietary fiber (A1) in the dough composition is derived from a dietary fiber-containing foodstuff in an amount of 70% by mass or less, or 65% by mass or less, or 60% by mass or less, or 55% by mass or less, or 50% by mass or less, or 45% by mass or less, or 40% by mass or less, or 35% by mass or less, or 30% by mass or less, or, for example, 0.0% by mass or more, or 0.1% by mass or more, or 0.2% by mass or more, or 0.4% by mass or more, or 0.6% by mass or more, or 1.0% by mass or more.Item 15. The manufacturing method according to any one of Items 1 to 14, wherein the low-molecular-weight water-soluble dietary fiber (A1) in the dough composition is derived from a dietary fiber-localized site in an amount of 0.1% by mass or more, or 0.3% by mass or more, or 0.5% by mass or more, or 0.7% by mass or more, or 1.0% by mass or more, or 1.5% by mass or more, or 2.0% by mass or more, or 2.5% by mass or more, or 3.0% by mass or more, or 3.5% by mass or more, or 4.0% by mass or more, and for example, 10% by mass or less, or 9.5% by mass or less, or 9.0% by mass or less, or 8.5% by mass or less, or 8.0% by mass or less, or 7.5% by mass or less, or 7.0% by mass or less. Item 16. The manufacturing method according to any one of Items 1 to 15, wherein the dough composition contains one or more dietary fiber-containing ingredients selected from the group consisting of grains, nuts and seeds, pulses, vegetables, and fruits. Item 17. Item 18. A manufacturing method according to any one of Items 1 to 16, wherein the dough composition contains one or more dietary fiber-containing portions selected from the group consisting of grains, nuts and seeds, pulses, vegetables, and fruits. Item 19. A manufacturing method according to any one of Items 16 to 18, wherein the grains include one or more selected from the group consisting of oats, wheat, barley, millet, quinoa, and rice. Item 20. A manufacturing method according to any one of Items 16 to 19, wherein the vegetables include wild plants. Item 21. A manufacturing method according to Item 16 or 17, wherein the vegetables include plantain. Item 22. A manufacturing method according to Item 16 or 17, wherein the pulses include one or more selected from the group consisting of soybeans, chickpeas, peas, and lentils. Item 23. Item 23. The method of any one of Items 1 to 22, wherein the ratio of wheat-derived protein to the total protein content of the dough composition is 1.0% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, and for example, 50% by mass or less, or 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less. Item 24. The method of any one of Items 1 to 23, wherein part of the soluble carbohydrates (A3) of the dough composition includes soluble carbohydrates (A4) produced by enzymatic treatment of starch contained in cereals.Item 25. The production method according to any one of Items 1 to 24, wherein step (i) uses grains in which some or all of the starch contained in the grains has been decomposed by enzyme treatment. Item 26. The production method according to any one of Items 1 to 25, wherein step (i) includes a step of adjusting the starch content ratio to soluble solids by enzyme treatment. Item 27. The production method according to any one of Items 24 to 26, wherein the enzyme treatment is treatment with one or more enzymes selected from the group consisting of α-amylase, glucoamylase, and β-amylase. Item 28. Item 28. The method according to any one of Items 1 to 27, wherein the ratio (A4 / A3) of the content of soluble carbohydrates (A4) produced by the enzyme treatment of starch to the content of soluble carbohydrates (A3) in the dough composition is 0.001 or more, or 0.01 or more, or 0.1 or more, or 0.2 or more, or 0.3 or more, or 0.4 or more, or 0.5 or more, or 0.6 or more, and for example, 1.0 or less, or 0.9 or less, or 0.8 or less, or 0.7 or less. Item 29. The method according to any one of Items 24 to 27, wherein the starch content of the dough composition is reduced by 5% or more, or 10% or more, or 20% or more, or 30% or more, or 40% or more, or 50% or more, and for example, 80% or less, or 70% or less, or 60% or less after the enzyme treatment. Item 30. Item 31. The manufacturing method according to any one of Items 1 to 29, wherein the composition is a waffle, cereal, noodles, bread, or biscuit. Item 32. The manufacturing method according to any one of Items 1 to 30, wherein step (iii) comprises the following steps (iii-a) and (iii-b): (iii-a) yeast-fermenting the shaped composition of step (ii), and (iii-b) baking the yeast-fermented composition of step (iii-a). Item 33. The manufacturing method according to any one of Items 1 to 30, wherein step (iii) comprises the following steps (iii-2a) and (iii-2b): (iii-2a) mixing an air bubble and / or a leavening agent into the shaped composition of step (ii), and (iii-2b) baking the mixed composition of step (iii-2a).Item 33. The manufacturing method according to any one of Items 1 to 32, wherein step (iii) reduces the dry weight basis moisture content of the composition after molding in step (ii) by 5% by mass or more, or 9% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more, and for example, by 100% by mass or less, or 98% by mass or less, or 96% by mass or less, or 94% by mass or less, or 92% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less. Item 35. The manufacturing method according to any one of Items 1 to 34, wherein step (iii) further comprises the following step (iii-3a): (iii-3a) heat-treating the composition after molding in step (ii) at 80°C or higher, or at 80°C or higher and 200°C or lower. Item 36. The manufacturing method according to Item 35, wherein step (iii) further comprises the following step (iii-3b): (iii-3b) drying the composition after heat treatment in step (iii-3a) at 50°C or higher, or at 50°C or higher and 100°C or lower. Item 37. Item 35 or 36, wherein step (iii) comprises the following step (iii-3c): (iii-3c) a step of immersing the composition after step (iii-3a) or step (iii-3b) in water and subjecting it to a temperature range of 80°C or higher, or 80°C to 100°C for 10 seconds or more, or 15 seconds to 30 minutes or less. Item 38. The manufacturing method according to any one of items 1 to 37, wherein step (ii) and step (iii) are performed simultaneously.Item 39. A manufacturing method according to any one of Items 1 to 38, wherein the treatment in step (iv) is carried out at a temperature of 15°C or less, or 10°C or less, or 5°C or less, or 0°C or less, or for example, -80°C or more, or -70°C or more, or -60°C or more, or -50°C or more, for 10 minutes or more, or 0.1 hours or more, or 0.2 hours or more, or 0.3 hours or more, or 0.4 hours or more, or 0.5 hours or more, or 0.6 hours or more, or 0.7 hours or more, or 0.8 hours or more, or 0.9 hours or more, or 1.0 hour or more, and for example, 20 hours or less, or 15 hours or less, or 10 hours or less, or 5 hours or less. Item 40. A manufacturing method according to any one of Items 1 to 39, wherein the composition is a ready-to-eat composition that can be eaten immediately after refrigeration. Item 41. A composition obtained by the manufacturing method according to any one of Items 1 to 40. Item 42. The following (1) to (4): (1) the starch content ratio to the soluble solids content is 10 or less, or 9.0 or less, or 8.0 or less, or 7.0 or less, or 6.0 or less, or 5.0 or less, or 4.0 or less, or 3.0 or less, or 2.0 or less, or 1.5 or less, or 1.0 or less, and for example, 0.001 or more, or 0.01 or more, or 0.1 or more; (2) the moisture content on a dry basis is 15% by mass or more, or 18% by mass or more, or 20% by mass or more, and for example, less than 150% by mass, or less than 140% by mass, or less than 130% by mass, or less than 120% by mass, or less than 110% by mass, or less than 100% by mass, or less than 90% by mass, or less than 80% by mass, or less than 70% by mass, or less than 60% by mass, or less than 50% by mass, or less than 40% by mass; (3) The soluble solids content is 6.0% by mass or more, or 6.5% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10% by mass or more, or 11% by mass or more, or 12% by mass or more, or 13% by mass or more, or 14% by mass or more, or 15% by mass or more, or 16% by mass or more, or 17% by mass or more, or 18% by mass or more, or 19% by mass or more, or 20% by mass or more, or 21% by mass or more, or 22% by mass or more, or 23% by mass or more, or 24% by mass or more, or 25% by mass or more, and, for example, 45% by mass or less, or 40% by mass or less, or 35% by mass or less, or 30% by mass or less; and(4) A composition that satisfies the following criteria: the starch content, calculated as wet mass, is 40% by mass or less, or 39% by mass or less, or 38% by mass or less, or 37% by mass or less, or 36% by mass or less, or 35% by mass or less, or 34% by mass or less, or 33% by mass or less, or 32% by mass or less, or 31% by mass or less, or 30% by mass or less, or 29% by mass or less, or 28% by mass or less, or 27% by mass or less, or 26% by mass or less, or 25% by mass or less, or 24% by mass or less, or 23% by mass or less, or 22% by mass or less, or 21% by mass or less, or 20% by mass or less, or, for example, 0.1% by mass or more, or 0.2% by mass or more, or 0.5% by mass or more, or 1% by mass or more, or 1.5% by mass or more, or 2% by mass or more, or 2.5% by mass or more, or 3% by mass or more, or 3.5% by mass or more, or 4% by mass or more. Item 43. The composition according to Item 41 or 42, which is in a refrigerated or frozen state. Item 44. The composition according to any one of Items 41 to 43, which is a ready-to-eat composition that can be eaten immediately after being refrigerated. Item 45. The following (1) to (4): (1) the starch content ratio to the soluble solids content is 10 or less, or 9.0 or less, or 8.0 or less, or 7.0 or less, or 6.0 or less, or 5.0 or less, or 4.0 or less, or 3.0 or less, or 2.0 or less, or 1.5 or less, or 1.0 or less, and for example, 0.001 or more, or 0.01 or more, or 0.1 or more; (2) the moisture content on a dry basis is 15% by mass or more, or 18% by mass or more, or 20% by mass or more, and for example, less than 150% by mass, or less than 140% by mass, or less than 130% by mass, or less than 120% by mass, or less than 110% by mass, or less than 100% by mass, or less than 90% by mass, or less than 80% by mass, or less than 70% by mass, or less than 60% by mass, or less than 50% by mass, or less than 40% by mass;(3) The soluble solids content is 6.0% by mass or more, or 6.5% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10% by mass or more, or 11% by mass or more, or 12% by mass or more, or 13% by mass or more, or 14% by mass or more, or 15% by mass or more, or 16% by mass or more, or 17% by mass or more, or 18% by mass or more, or 19% by mass or more, or 20% by mass or more, or 21% by mass or more, or 22% by mass or more, or 23% by mass or more, or 24% by mass or more, or 25% by mass or more, and, for example, 45% by mass or less, or 40% by mass or less, or 35% by mass or less, or 30% by mass or less; and (4) The starch content, calculated as wet mass, is 50% by mass or less, or 49% by mass or less, or 48% by mass or less, or 47% by mass or less, or 46% by mass or less, or 45% by mass or less, or 44% by mass or less, or 43% by mass or less, or 42% by mass or less, or 41% by mass or less, or 40% by mass or less, or 39% by mass or less, or 38% by mass or less, or 37% by mass or less, or 36% by mass or less, or 35% by mass or less, or 34% by mass or less, or 33% by mass or less, or 32% by mass or less, or 31% by mass or less, or 30% by mass or less, or 29% by mass or less, or 28% by mass or less, or 27% by mass or less, or 26% by mass or less, or 25% by mass or less. Item 45. A composition for refrigerated storage, frozen storage, or long-term storage at room temperature that satisfies the following: 1. The total amount of soluble fiber is 0.1% by mass or less, or 24% by mass or less, or 23% by mass or less, or 22% by mass or less, or 21% by mass or less, or 20% by mass or less, or, for example, 0.1% by mass or more, or 0.2% by mass or more, or 0.5% by mass or more, or 1% by mass or more, or 1.5% by mass or more, or 2% by mass or more, or 2.5% by mass or more, or 3% by mass or more, or 3.5% by mass or more, or 4% by mass or more, or 4.5% by mass or more, or 5.0% by mass or more, or 5.5% by mass or more, or 6.0% by mass or more, or 6.5% by mass or more, or 7.0% by mass or more, or 7.5% by mass or more, or 8.0% by mass or more, or 8.5% by mass or more, or 9.0% by mass or more. Item 46. The composition according to Item 42 or 45, wherein the soluble solids are produced by enzyme treatment. Item 47. The composition according to Item 42, 45, or 46, wherein the soluble solids are monosaccharides and / or disaccharides. Item 48. The composition according to Item 42 or 45, which is a heat-treated composition.Item 49. The composition according to Item 42 or 45, which is a bakery food product.

[0008] According to the present invention, it is possible to provide a composition whose physical properties are resistant to change even under low-temperature conditions, and which has a better texture on the tongue and / or a more chewy texture even after refrigeration or freezing treatment, as well as a method for producing the composition, and in turn, a composition whose physical properties are resistant to change even when stored at room temperature for a long period of time, and which combines a complex, deep aroma and taste that are not easily noticeable immediately after production with a pleasant texture.

[0009] In this specification, the expressions "contain" and "comprise" include the concepts of "contain," "include," "consist essentially of," and "consist only of."

[0010] In this specification, "% by mass" (= w / w%) represents the mass of a target component relative to the total mass expressed as a percentage.

[0011] In this specification, "wet mass equivalent" (sometimes simply referred to as "wet mass basis") refers to the content ratio of a target component in a sample, calculated using the wet mass of the sample, including moisture, as the denominator and the mass of the target component contained in the sample as the numerator. In this specification, "dry mass equivalent" (sometimes simply referred to as "dry mass basis" or "dry weight basis") refers to the content ratio of a target component in a sample, calculated using the dry mass of the sample, excluding moisture, as the denominator and the mass of the target component contained in the sample as the numerator. Furthermore, in the definition of a percentage in this invention, when "mass %" is simply stated without any particular specification, it refers to a percentage in "wet mass equivalent."

[0012] In this specification, when multiple upper and / or lower limits are indicated for a numerical range, even if not otherwise specified, it is assumed that the numerical range is directly described by combining at least the maximum value of the upper limit and the minimum value of the lower limit, and furthermore, all numerical ranges obtained by combining any upper limit among the upper limits with any lower limit among the lower limits are included in one embodiment of the present invention. Also, in this specification, a numerical range connected by "to" means a numerical range that includes the numbers before and after "to" as the lower and upper limits. When multiple lower limits and multiple upper limits are indicated separately, it is assumed that any lower limit and upper limit can be selected and connected by "to".

[0013] In one aspect, the present invention provides a method for producing a composition (sometimes referred to herein as "the composition of the present invention"), comprising the steps of: (i) preparing a dough composition (sometimes referred to herein as "the dough composition of the present invention") that satisfies the following steps (1) to (4): (1) a starch to soluble solids ratio of 10 or less, (2) a moisture content on a dry basis of 15% by mass or more, (3) a soluble solids content of 6.0% by mass or more in terms of wet mass, and (4) a starch content of 50% by mass or less in terms of wet mass, (ii) shaping the dough composition of step (i), (iii) heating the shaped composition of step (ii), and (iv) cooling the heated composition of step (iii) so that the temperature of the composition is 15°C or less, or storing the composition at room temperature for 7 days or more, The present invention relates to a production method (sometimes referred to as the "production method of the present invention" in this specification) comprising the steps of:

[0014] The composition of the present invention is preferably such that the starch to soluble solids content ratio in the dough composition of the present invention is within a predetermined range, resulting in a composition that is resistant to changes in physical properties even under low-temperature conditions and maintains a chewy texture even after refrigeration or freezing, and thus is a composition that is resistant to changes in physical properties even when stored at room temperature (e.g., above 15°C and up to 40°C, typically 20°C) for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more; the upper limit is not particularly limited, but is usually within 200 days or 150 days). Specifically, the starch to soluble solids content ratio in the dough composition of the present invention can be, for example, within the range of 0.001 to 10. More specifically, the upper limit of the ratio is preferably 10 or less, or 9.0 or less, or 8.0 or less, or 7.0 or less, or 6.0 or less, or 5.0 or less, or 4.0 or less, or 3.0 or less, or 2.0 or less, or 1.5 or less, or 1.0 or less. On the other hand, the lower limit is not particularly limited, but is preferably 0.001 or more, or 0.01 or more, or 0.1 or more.

[0015] A preferred feature of the dough composition of the present invention is that the dry weight moisture content of the dough composition is within a predetermined range. Specifically, the dry weight moisture content of the composition of the present invention can be, for example, in the range of 15% by mass or more and less than 150% by mass. More specifically, the lower limit of the dry weight moisture content of the dough composition of the present invention may be 15% by mass or more, 18% by mass or more, or 20% by mass or more. On the other hand, the upper limit of the dry weight moisture content of the dough composition of the present invention is not limited, but from the viewpoint of industrial production efficiency, it is less than 150% by mass, and may particularly be less than 140% by mass, less than 130% by mass, less than 120% by mass, less than 110% by mass, less than 100% by mass, less than 90% by mass, less than 80% by mass, less than 70% by mass, less than 60% by mass, less than 50% by mass, or less than 40% by mass. The dry weight moisture content of the dough composition of the present invention may be derived from the various components of the dough composition, or may be derived from additionally added water. Furthermore, if the moisture content of the dough composition before processing is high on a dry basis, a step of adjusting the moisture content to the aforementioned value by employing a drying treatment or the like can be employed.

[0016] Furthermore, when the dough composition of the present invention is subjected to yeast fermentation, it is preferable that the dry weight moisture content of the dough composition is within a predetermined range. Specifically, the dry weight moisture content of the composition of the present invention can be, for example, in the range of 15% by mass or more and less than 150% by mass. More specifically, the lower limit of the dry weight moisture content of the dough composition of the present invention may be 15% by mass or more, 18% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. On the other hand, the upper limit of the dry weight moisture content of the dough composition of the present invention is not limited, but from the viewpoint of industrial production efficiency, it may be less than 150% by mass, and particularly less than 140% by mass, less than 130% by mass, less than 120% by mass, or less than 110% by mass. In particular, when a dietary fiber-containing portion (e.g., one or more of the bran portion of cereals or the seed coat portion of the wild plant psyllium (psyllium seed coat or psyllium husk)) is used in the dough composition, the dietary fiber-containing portion has a high moisture retention capacity, so it may be preferable to use a dough composition with a higher dry weight moisture content. In particular, when the dough composition contains wheat, the dry weight moisture content is preferably 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more, as this facilitates the formation of a gluten network. In particular, when the dry weight moisture content of the seed coat portion of psyllium (psyllium seed coat or psyllium husk), which is a dietary fiber-containing portion, is 1.0% by mass or more (particularly 1.5% by mass or more, 2.0% by mass or more, or 2.5% by mass or more), the formation of a gluten network is likely to be inhibited, so it is preferable to maintain a high dry weight moisture content.

[0017] Furthermore, when the dough composition contains wheat, the formation of a gluten network is more easily promoted. Therefore, an alternative embodiment is to first mix wheat and water to produce a dough composition with a dry weight moisture content of 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, and then, after the gluten network has been formed in advance, to add the psyllium seed coat (psyllium seed coat or psyllium husk).

[0018] In the present invention, "dry weight moisture content" refers to the ratio of the total amount of moisture derived from the raw materials of the composition and the amount of moisture added separately to the total amount of solids. This value is measured by heating to 90°C using a vacuum heating drying method in accordance with the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan. Specifically, an appropriate amount of sample is placed in a weighing container (W0) that has already been brought to constant weight, weighed (W1), and placed in a vacuum electric constant temperature dryer adjusted to a predetermined temperature (more specifically, 90°C) at atmospheric pressure, with the lid off or with the mouth open. The door is closed, the vacuum pump is activated, and the sample is dried at the predetermined reduced pressure for a certain period of time. The vacuum pump is then stopped, dry air is pumped in to return the sample to atmospheric pressure, the weighing container is removed, the lid is replaced, and the sample is allowed to cool in a desiccator. The sample is then weighed. This drying, cooling, and weighing process (W2) is repeated until a constant weight is reached, and the moisture content (dry weight moisture content) (% by mass) is calculated using the following formula:

[0019] "Soluble solids" refers to the total amount of solid material dissolved in a liquid. This includes all dissolved components in the liquid, such as soluble carbohydrates, soluble fiber, minerals, vitamins, protein, and salt.

[0020] By adjusting the content of soluble solids in the dough composition of the present invention to a predetermined range, the composition of the present invention becomes a composition that is resistant to changes in physical properties even under low-temperature conditions, and has a pleasant texture even after refrigeration or freezing, which is preferable, and furthermore, the composition becomes a composition that is resistant to changes in physical properties even when stored at room temperature (e.g., above 15°C and below 40°C, typically 20°C) for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more; the upper limit is not particularly limited, but is usually within 200 days or within 150 days), which is preferable. Specifically, the content may be, for example, in the range of 6.0% by mass or more and 45% by mass or less, calculated as wet mass. Specifically, the lower limit is usually 6.0% by mass or more, and is preferably 6.5% by mass or more, or 7.0% by mass or more, or 8.0% by mass or more, or 9.0% by mass or more, or 10% by mass or more, or 11% by mass or more, or 12% by mass or more, or 13% by mass or more, or 14% by mass or more, or 15% by mass or more, or 16% by mass or more, or 17% by mass or more, or 18% by mass or more, or 19% by mass or more, or 20% by mass or more, or 21% by mass or more, or 22% by mass or more, or 23% by mass or more, or 24% by mass or more, or 25% by mass or more. On the other hand, the upper limit is not particularly limited, but is preferably 45% by mass or less, or 40% by mass or less, or 35% by mass or less, or 30% by mass or less.

[0021] Furthermore, although not particularly limited, the composition of the present invention is preferred because the content of soluble solids in the dough composition of the present invention is the total content of water-soluble dietary fiber (A1 + A2) and soluble carbohydrates (A3), which means that the texture is even better even after refrigeration or freezing, and therefore the physical properties are less likely to change and the texture is even better when stored at room temperature (for example, above 15°C and below 40°C, typically 20°C) for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more; the upper limit is not particularly limited, but is usually within 200 days or within 150 days).

[0022] By adjusting the starch content in the dough composition of the present invention to fall within a predetermined range, the composition becomes one that is resistant to changes in physical properties even under low-temperature conditions, and has a chewy, pleasant texture even after refrigeration or freezing, which is preferable, and furthermore, the composition becomes one that is resistant to changes in physical properties even when stored at room temperature (e.g., above 15°C and below 40°C, typically 20°C) for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more; the upper limit is not particularly limited, but is usually within 200 days or 150 days). Specifically, the starch content may be, for example, in the range of 0.1% by mass to 50% by mass in terms of wet mass. Specifically, the upper limit is usually 50% by mass or less, but is preferably 49% by mass or less, or 48% by mass or less, or 47% by mass or less, or 46% by mass or less, or 45% by mass or less, or 44% by mass or less, or 43% by mass or less, or 42% by mass or less, or 41% by mass or less, or 40% by mass or less, or 39% by mass or less, or 38% by mass or less, or 37% by mass or less, or 36% by mass or less, or 35% by mass or less, or 34% by mass or less, or 33% by mass or less, or 32% by mass or less, or 31% by mass or less, or 30% by mass or less, or 29% by mass or less, or 28% by mass or less, or 27% by mass or less, or 26% by mass or less, or 25% by mass or less, or 24% by mass or less, or 23% by mass or less, or 22% by mass or less, or 21% by mass or 20% by mass or less. On the other hand, the lower limit is not particularly limited, but is preferably 0.1 mass% or more, or 0.2 mass% or more, or 0.5 mass% or more, or 1 mass% or more, or 1.5 mass% or more, or 2 mass% or more, or 2.5 mass% or more, or 3 mass% or more, or 3.5 mass% or more, or 4 mass% or more, or 4.5 mass% or more, or 5.0 mass% or more, or 5.5 mass% or more, or 6.0 mass% or more, or 6.5 mass% or more, or 7.0 mass% or more, or 7.5 mass% or more, or 8.0 mass% or more, or 8.5 mass% or more, or 9.0 mass% or more.

[0023] The AOAC.2011.25 method was newly adopted in the "Standard Tables of Food Composition in Japan, 2020 Edition (8th Revision) Analysis Manual (February 2022)" and measures different dietary fiber components than conventional analytical methods (such as the Prosky modified method). While conventional methods (such as the Prosky modified method) were capable of quantifying "soluble dietary fiber," "insoluble dietary fiber," and "total dietary fiber," the AOAC.2011.25 method now includes all resistant starch and low molecular weight soluble dietary fiber, allowing for the quantification of "low molecular weight soluble dietary fiber," "high molecular weight soluble dietary fiber," "insoluble dietary fiber," "resistant starch," and "total dietary fiber."

[0024] The dough composition of the present invention preferably contains dietary fiber. "Dietary fiber" refers to the total of indigestible components in food that cannot be digested by human digestive enzymes.

[0025] The dough composition of the present invention preferably contains low molecular weight water-soluble dietary fiber (A1) among dietary fibers. Furthermore, in the present invention, "low molecular weight water-soluble dietary fiber" refers to low molecular weight dietary fiber measured according to the AOAC.2011.25 method in accordance with the method described in the "Standard Tables of Food Composition in Japan 2020 Edition (8th Edition) Analysis Manual (February 2022)." Examples of low molecular weight dietary fiber include, but are not limited to, inulin, oligosaccharides (especially isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.), indigestible dextrin, polydextrose, β-glucan, arabinoxylan, pectin, etc. (more specifically, low molecular weight inulin, low molecular weight isomaltooligosaccharides, low molecular weight fructooligosaccharides, low molecular weight indigestible dextrin, low molecular weight polydextrose, low molecular weight β-glucan, low molecular weight arabinoxylan, low molecular weight pectin, etc.).

[0026] In the present invention, "low molecular weight inulin" refers to inulin classified as low molecular weight, measured according to the AOAC. 2011.25 method in accordance with the method described in the "Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition) Analysis Manual (February 2022)".

[0027] In the present invention, "low molecular weight oligosaccharides (particularly isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.)" refers to oligosaccharides (particularly isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.) that are classified as low molecular weight as measured according to the AOAC. 2011.25 method in accordance with the method described in the "Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition) Analysis Manual (February 2022)."

[0028] In the present invention, the term "low-molecular-weight resistant dextrin" refers to resistant dextrin classified as having a low molecular weight as measured in accordance with the AOAC. 2011.25 method in accordance with the method described in the "Standard Tables of Food Composition in Japan, 2020 Edition (8th Revised Edition) Analysis Manual (February 2022)."

[0029] In the present invention, "low molecular weight polydextrose" refers to polydextrose classified as low molecular weight as measured in accordance with the AOAC. 2011.25 method in accordance with the method described in the "Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition) Analysis Manual (February 2022)."

[0030] In the present invention, "low molecular weight β-glucan" refers to β-glucan classified as low molecular weight, measured according to the AOAC. 2011.25 method in accordance with the method described in the "Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition) Analysis Manual (February 2022)".

[0031] In the present invention, "low molecular weight arabinoxylan" refers to arabinoxylan classified as low molecular weight as measured according to the AOAC. 2011.25 method in accordance with the method described in the "Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition) Analysis Manual (February 2022)".

[0032] In the present invention, "low molecular weight pectin" refers to pectin classified as low molecular weight as measured according to the AOAC. 2011.25 method in accordance with the method described in the "Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition) Analysis Manual (February 2022)."

[0033] In one aspect of the present invention, the dough composition of the present invention preferably contains, as the low molecular weight water-soluble dietary fiber (A1), one or more types selected from the group consisting of inulin, oligosaccharides (particularly isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.), indigestible dextrin, polydextrose, β-glucan, arabinoxylan, and pectin (more specifically, low molecular weight inulin, low molecular weight isomaltooligosaccharides, low molecular weight fructooligosaccharides, low molecular weight indigestible dextrin, low molecular weight polydextrose, low molecular weight β-glucan, low molecular weight arabinoxylan, and low molecular weight pectin). In this case, it is preferable that the content ratio (A5 / A1) of the sum (A5) of inulin, oligosaccharides (particularly isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.), indigestible dextrin, polydextrose, β-glucan, arabinoxylan, and pectin (more specifically, low molecular weight inulin, low molecular weight isomaltooligosaccharides, low molecular weight fructooligosaccharides, low molecular weight indigestible dextrin, low molecular weight polydextrose, low molecular weight β-glucan, low molecular weight arabinoxylan, and low molecular weight pectin) to the low molecular weight water-soluble dietary fiber (A1) is greater than 0.5 (more preferably 0.6 or more, even more preferably 0.7 or more, still more preferably 0.8 or more, and particularly preferably 0.9 or more). By containing the specific low-molecular-weight water-soluble dietary fiber (A1) and increasing its content ratio, the composition becomes one whose physical properties are less likely to change even under low-temperature conditions, and has an even more pleasant texture even after refrigeration or freezing, which is preferable, and which results in a composition whose physical properties are less likely to change even when stored at room temperature (e.g., above 15°C and up to 40°C, typically 20°C) for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more; there is no particular upper limit, but it is usually 200 days or less, or 150 days or less). In the content ratio (A5 / A1), A5 may be derived from a foodstuff or may be derived from a non-foodstuff (added as a refined product).

[0034] By adjusting the low-molecular-weight water-soluble dietary fiber (A1) content in the dough composition of the present invention to a predetermined range, the composition becomes one that is resistant to changes in physical properties even under low-temperature conditions, and has an even better texture on the tongue even after refrigeration or freezing, which is preferable. Furthermore, the composition becomes one that is resistant to changes in physical properties even when stored at room temperature (e.g., above 15°C and below 40°C, typically 20°C) for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more; the upper limit is not particularly limited, but is usually within 200 days or 150 days). Specifically, the content may be, for example, in the range of 0.6% to 30% by weight, calculated as wet mass. Specifically, the lower limit is usually 0.6% by weight or more, but preferably 0.7% by weight or more, or 0.8% by weight or more, or 0.9% by weight or more, or 1.0% by weight or more. On the other hand, the upper limit is not particularly limited, but can be 30% by mass or less, or 25% by mass or less, or 28% by mass or less, or 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 9% by mass or less, or 8% by mass or less, or 7% by mass or less, or 6% by mass or less, or 5% by mass or less, or 4% by mass or less.

[0035] The composition of the present invention is preferably such that the ratio of starch to low-molecular-weight water-soluble dietary fiber (A1) in the dough composition of the present invention is within a predetermined range, resulting in a composition that is resistant to changes in physical properties even under low-temperature conditions and maintains an even more chewy texture even after refrigeration or freezing, and thus is resistant to changes in physical properties even when stored at room temperature (e.g., above 15°C and up to 40°C, typically 20°C) for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more; the upper limit is not particularly limited, but is usually within 200 days or 150 days). Specifically, the ratio of starch to low-molecular-weight water-soluble dietary fiber (A1) in the dough composition of the present invention can be, for example, between 0.001 and 25. More specifically, the upper limit of the ratio is preferably 25 or less, or 23 or less, or 18 or less, or 15 or less, or 13 or less. On the other hand, the lower limit is not particularly limited, but is preferably 0.001 or more, or 0.01 or more, or 0.1 or more.

[0036] The dough composition of the present invention preferably contains high molecular weight water-soluble dietary fiber (A2) among dietary fibers. Furthermore, in the present invention, "high molecular weight water-soluble dietary fiber" refers to a high molecular weight fiber measured according to the AOAC.2011.25 method in accordance with the method described in the "Standard Tables of Food Composition in Japan 2020 Edition (8th Edition) Analysis Manual." Examples of high molecular weight dietary fiber include, but are not limited to, inulin, oligosaccharides (especially isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.), indigestible dextrin, polydextrose, β-glucan, arabinoxylan, pectin, etc. (more specifically, polymeric inulin, polymeric isomaltooligosaccharides, polymeric fructooligosaccharides, polymeric indigestible dextrin, polymeric polydextrose, polymeric β-glucan, polymeric arabinoxylan, polymeric pectin, etc.).

[0037] In the present invention, "high molecular weight inulin" refers to inulin classified as high molecular weight, measured according to the AOAC. 2011.25 method in accordance with the method described in the "Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition) Analysis Manual (February 2022)".

[0038] In the present invention, "high-molecular-weight oligosaccharides (particularly isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.)" refers to oligosaccharides (particularly isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.) classified as high molecular weight as measured according to the AOAC.2011.25 method in accordance with the method described in the "Standard Tables of Food Composition in Japan, 2020 Edition (8th revision) Analysis Manual (February 2022)."

[0039] In the present invention, the term "high molecular weight indigestible dextrin" refers to an indigestible dextrin classified as having a high molecular weight as measured in accordance with the AOAC. 2011.25 method in accordance with the method described in the "Standard Tables of Food Composition in Japan, 2020 Edition (8th revision) Analysis Manual (February 2022)."

[0040] In the present invention, "high molecular weight polydextrose" refers to polydextrose classified as having a high molecular weight as measured according to the AOAC. 2011.25 method in accordance with the method described in the "Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition) Analysis Manual (February 2022)."

[0041] In the present invention, "high molecular weight β-glucan" refers to β-glucan classified as high molecular weight, measured according to the AOAC. 2011.25 method in accordance with the method described in the "Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition) Analysis Manual (February 2022)".

[0042] In the present invention, "high molecular weight arabinoxylan" refers to arabinoxylan classified as high molecular weight, measured according to the AOAC. 2011.25 method in accordance with the method described in the "Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition) Analysis Manual (February 2022)".

[0043] In the present invention, "high molecular weight pectin" refers to pectin classified as having a high molecular weight as measured according to the AOAC. 2011.25 method in accordance with the method described in the "Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition) Analysis Manual (February 2022)."

[0044] In one aspect of the present invention, the dough composition of the present invention preferably contains, as the high molecular weight water-soluble dietary fiber (A2), one or more types selected from the group consisting of inulin, oligosaccharides (particularly isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.), indigestible dextrin, polydextrose, β-glucan, arabinoxylan, and pectin (more specifically, polymeric inulin, polymeric isomaltooligosaccharides, polymeric fructooligosaccharides, polymeric indigestible dextrin, polymeric polydextrose, polymeric β-glucan, polymeric arabinoxylan, and polymeric pectin). In this case, the content ratio (A6 / A2) of the sum (A6) of inulin, oligosaccharides (particularly isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.), indigestible dextrin, polydextrose, β-glucan, arabinoxylan, and pectin (more specifically, high molecular weight inulin, high molecular weight isomaltooligosaccharides, high molecular weight fructooligosaccharides, high molecular weight indigestible dextrin, high molecular weight polydextrose, high molecular weight β-glucan, high molecular weight arabinoxylan, and high molecular weight pectin) to the high molecular weight water-soluble dietary fiber (A2) is preferably greater than 0.3 (more preferably 0.5 or more, even more preferably 0.7 or more, still more preferably 0.8 or more, and particularly preferably 0.9 or more). By containing the specific high-molecular-weight water-soluble dietary fiber (A2) and increasing its content ratio, the composition becomes one that is resistant to changes in physical properties even under low-temperature conditions, resulting in an even more pleasant texture on the tongue even after refrigeration or freezing, which is preferable, and furthermore, the composition becomes one that is resistant to changes in physical properties even when stored at room temperature (e.g., above 15°C and up to 40°C, typically 20°C) for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more; the upper limit is not particularly limited, but is usually within 200 days or 150 days). In the content ratio (A6 / A1), A6 may be derived from a foodstuff or may be derived from a non-foodstuff (added as a refined product).

[0045] By adjusting the content of the high molecular weight water-soluble dietary fiber (A2) in the dough composition of the present invention to a predetermined range, the composition becomes one that is resistant to changes in physical properties even under low temperature conditions, and has an even better texture on the tongue even after refrigeration or freezing, which is preferable, and furthermore, the composition becomes one that is resistant to changes in physical properties even when stored at room temperature (e.g., above 15°C and below 40°C, typically 20°C) for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more; the upper limit is not particularly limited, but is usually within 200 days or 150 days). Specifically, the content may be, for example, from 0.5% to 30% by mass in terms of wet mass. Specifically, the lower limit is usually 0.5% by mass or more, preferably 0.6% by mass or more, or 0.7% by mass or more, or 0.8% by mass or more, or 0.9% by mass or more, or 1.0% by mass or more. On the other hand, the upper limit is not particularly limited, but can be 30% by mass or less, or 25% by mass or less, or 28% by mass or less, or 20% by mass or less, or 15% by mass or less, or 10% by mass or less, or 9% by mass or less, or 8% by mass or less, or 7% by mass or less, or 6% by mass or less, or 5% by mass or less, or 4% by mass or less.

[0046] By adjusting the content ratio (A2 / A1) of high molecular weight water-soluble dietary fiber (A2) to low molecular weight water-soluble dietary fiber (A1) in the dough composition of the present invention within a predetermined range, the composition becomes one that is resistant to changes in physical properties even under low temperature conditions, and has an even better texture on the tongue even after refrigeration or freezing, which is preferable. In addition, the composition becomes one that is resistant to changes in physical properties even when stored at room temperature (e.g., above 15°C and up to 40°C, typically 20°C) for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more; the upper limit is not particularly limited, but is usually within 200 days or 150 days). Specifically, the wet mass equivalent may be, for example, in the range of 0.01 to 1.0. Specifically, the upper limit can be 1.0 or less, or 0.95 or less, or 0.90 or less, or 0.85 or less, or 0.80 or less, or 0.75 or less, or 0.70 or less, or 0.65 or less, or 0.60 or less, or 0.55 or less, or 0.50 or less, or 0.45 or less, or 0.40 or less. On the other hand, the lower limit is not particularly limited, but can be 0.01 or more, or 0.02 or more, or 0.03 or more, or 0.04 or more, or 0.05 or more, or 0.06 or more, or 0.07 or more, or 0.08 or more, or 0.09 or more, or 0.1 or more, or 0.11 or more, or 0.12 or more, or 0.13 or more, or 0.14 or more, or 0.15 or more, or 0.16 or more, or 0.17 or more, or 0.18 or more, or 0.19 or more, or 0.20 or more, or 0.21 or more, or 0.22 or more, or 0.23 or more, or 0.24 or more, or 0.25 or more, or 0.26 or more, or 0.27 or more, or 0.28 or more, or 0.29 or more, or 0.30 or more.

[0047] The dietary fiber content in the foodstuffs and compositions is measured in accordance with the method described in the "Standard Tables of Food Composition in Japan 2020 Edition (8th Edition) Analysis Manual (February 2022)" and in accordance with the AOAC. 2011.25 method. The specific procedure is as described in Test Example 1 below.

[0048] From the viewpoint of making the composition of the present invention a composition whose physical properties are resistant to change even under low-temperature conditions, whose texture is even better even after refrigeration or freezing, and whose physical properties are resistant to change even when stored at room temperature (e.g., above 15°C and below 40°C, typically 20°C) for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more; there is no particular upper limit, but typically 200 days or less, or 150 days or less), it is preferable that the content of soluble carbohydrates (A3) in the dough composition of the present invention be within a specified range. In the present invention, "soluble carbohydrates" refers to carbohydrates that are soluble in water, and is a general term for monosaccharides and oligosaccharides (sugars in which approximately 2 to 10 monosaccharides are bonded). Therefore, starch, which is a component in which a much larger number of sugars are bonded, is not included in the concept of "soluble carbohydrates." Specifically, the content of soluble carbohydrates (A3) in the dough composition of the present invention can be, for example, 1.0% by mass or more and 40% by mass or less, calculated as wet mass. More specifically, the lower limit of the content is not particularly limited, but can be, for example, 1.0% by mass or more, 3.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 9.0% by mass or more, 13% by mass or more, 15% by mass or more, or 20% by mass or more. On the other hand, the upper limit of the content is not particularly limited, but can be, for example, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, or 20% by mass or less. Although the soluble carbohydrates (A3) are not particularly limited, it is more preferable that the above ratio be satisfied only by monosaccharides and / or disaccharides.

[0049] The content of soluble carbohydrates (A3) in foodstuffs and compositions can be determined by adding up the measured values ​​obtained by comparing the content with that of standard monosaccharides or oligosaccharides (2-10 sugars) of known concentrations using high-performance liquid chromatography in accordance with the measurement method for "available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose, and trehalose)" in the "Analysis Manual for the 2015 Edition (7th revision) of the Standard Tables of Food Composition in Japan."

[0050] The origin of the soluble carbohydrates (A3) in the dough composition of the present invention is not particularly limited. Examples include those derived from plants and animals, but soluble carbohydrates derived from cereals are preferred. Specifically, the ratio of the total soluble carbohydrate content of cereals (preferably the soluble carbohydrate content of legumes) to the total soluble carbohydrate content of the entire composition is preferably in the range of 10% by mass or more and 100% by mass or less. More specifically, the lower limit is usually 10% by mass or more, particularly 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. In addition, the ratio of the total soluble carbohydrate content of cereals to the total soluble carbohydrate content of the entire composition may satisfy the above ratio.

[0051] Monosaccharides include, for example, glucose, fructose, galactose, etc. Disaccharides include, for example, lactose, trehalose, maltose, sucrose, etc.

[0052] The composition of the present invention is preferably such that the ratio of the starch content to the soluble carbohydrate (A3) content in the dough composition of the present invention is within a specified range, resulting in a composition that is resistant to changes in physical properties even under low-temperature conditions and maintains an even more chewy texture even after refrigeration or freezing, and thus is resistant to changes in physical properties even when stored at room temperature (e.g., above 15°C and up to 40°C, typically 20°C) for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more; the upper limit is not particularly limited, but is usually within 200 days or 150 days). Specifically, the ratio of the starch content to the soluble carbohydrate (A3) content in the dough composition can be, for example, within the range of 0.001 to 10. More specifically, the upper limit of the ratio is preferably 10 or less, or 9.0 or less, or 8.0 or less, or 7.0 or less, or 6.0 or less, or 5.0 or less, or 4.0 or less, or 3.0 or less, or 2.0 or less, or 1.0 or less. On the other hand, the lower limit is not particularly limited, but is preferably 0.001 or more, or 0.01 or more, or 0.1 or more.

[0053] In the dough composition of the present invention, it is preferred that 70% by mass or less of the low-molecular-weight water-soluble dietary fiber (A1) is derived from dietary fiber-containing ingredients, i.e., 70% by mass or less of the low-molecular-weight water-soluble dietary fiber (A1) in the dough composition of the present invention is low-molecular-weight water-soluble dietary fiber (A1) contained in the dietary fiber-containing ingredients blended into the dough composition of the present invention. The upper limit of this proportion is preferably 65% ​​by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, or 30% by mass or less. The lower limit of this proportion is preferably 0.0% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, or 1.0% by mass or more.

[0054] In the composition of the present invention, it is preferred that 50% by mass or more of the high molecular weight water-soluble dietary fiber (A2) is derived from a dietary fiber-containing food material, i.e., 50% by mass or more of the high molecular weight water-soluble dietary fiber (A2) in the composition of the present invention is the high molecular weight water-soluble dietary fiber (A2) contained in the dietary fiber-containing food material blended in the composition of the present invention. The lower limit of this proportion is preferably 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. The upper limit of this proportion is preferably 100% by mass or less.

[0055] In the dough composition of the present invention, the dietary fiber can also be dietary fiber present in a localized portion of a dietary fiber-containing foodstuff.

[0056] The term "localized dietary fiber portion" refers to a portion of a dietary fiber-containing food material (e.g., a plant raw material) that has a relatively higher dietary fiber content than the edible portion. For example, the localized dietary fiber portion, in a dry state, has a dietary fiber content that is, for example, typically 1.1 times or more, 1.2 times or more, 1.3 times or more, 1.4 times or more, 1.5 times or more, 1.6 times or more, 1.7 times or more, 1.8 times or more, 1.9 times or more, or 2.0 times or more that of the edible portion. For example, the seed coat (more specifically, the insoluble dietary fiber portion) of pulses, which has a relatively higher dietary fiber content than the edible portion (cotyledon), and the bran (more specifically, the insoluble dietary fiber portion) of millet, which has a relatively higher dietary fiber content than the edible portion, correspond to the localized dietary fiber portion. In addition, the seed coat (plantago ovata seed coat or psyllium husk) of plantain, a commonly edible wild plant, corresponds to a dietary fiber localized portion (more specifically, a dietary fiber localized portion containing soluble dietary fiber and insoluble dietary fiber). Plantain ovata seed coat is particularly preferable from a nutritional standpoint because it contains soluble dietary fiber in addition to insoluble dietary fiber. Furthermore, by using the dietary fiber localized portion, it is possible to retain the freely moving water that causes ice crystals to form when foods are frozen, thereby minimizing damage to foods caused by freezing and preventing their appearance from becoming cloudy. Furthermore, when stored at room temperature (for example, above 15°C and not more than 40°C, typically 20°C) for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more; there is no particular upper limit, but it is usually 200 days or less, or 150 days or less), an effect of retaining moisture and making the physical properties less likely to change can be expected.

[0057] In the dough composition of the present invention, it is preferred that 0.1% by mass or more of the low-molecular-weight water-soluble dietary fiber (A1) is derived from the dietary fiber localized portion, i.e., 0.1% by mass or more of the low-molecular-weight water-soluble dietary fiber (A1) in the dough composition of the present invention is low-molecular-weight water-soluble dietary fiber (A1) contained in the dietary fiber localized portion of the dietary fiber-containing foodstuff blended into the dough composition of the present invention. The lower limit of the above proportion is preferably 0.3% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, 3.0% by mass or more, 3.5% by mass or more, or 4.0% by mass or more. The upper limit of the above proportion is preferably 10% by mass or less, 9.5% by mass or less, 9.0% by mass or less, 8.5% by mass or less, 8.0% by mass or less, 7.5% by mass or less, or 7.0% by mass or less.

[0058] In the composition of the present invention, it is preferred that 0.1% by mass or more of the high molecular weight water-soluble dietary fiber (A2) is derived from the dietary fiber localized portion, i.e., 0.1% by mass or more of the high molecular weight water-soluble dietary fiber (A2) in the composition of the present invention is the high molecular weight water-soluble dietary fiber (A2) contained in the dietary fiber localized portion of the dietary fiber-containing foodstuff incorporated into the composition of the present invention. The lower limit of the above proportion is preferably 0.3% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, 3.0% by mass or more, 3.5% by mass or more, or 4.0% by mass or more. The upper limit of the above proportion is preferably 10% by mass or less, 9.5% by mass or less, 9.0% by mass or less, 8.5% by mass or less, 8.0% by mass or less, 7.5% by mass or less, or 7.0% by mass or less.

[0059] Any food material containing dietary fiber can be used as long as it is edible. Various food raw materials can be used as the dietary fiber-containing food material, and biological raw materials, more preferably plant raw materials, can be used.

[0060] Plant ingredients can include, for example, the plant food ingredients listed in the food group classifications in the 2020 edition (8th revision) of the Standard Tables of Food Composition in Japan, as well as wild plants commonly consumed as vegetables (such as plantain, bracken, butterbur, and mugwort). Examples of plant ingredients include grains, nuts and seeds, legumes, vegetables, fruits, potatoes, mushrooms, and algae. These include not only whole or partial plants as they are, but also processed products (including those that have undergone pretreatment such as cooking, removing bitterness, peeling, removing seeds, ripening, salting, and processed peels). The above-mentioned ingredients can be used regardless of whether they are edible or inedible. Among the above-mentioned plant ingredients, preferred are grains, nuts and seeds, legumes, vegetables, and fruits.

[0061] Any grains suitable for consumption or processed products thereof (including those that have undergone pretreatment such as cooking, de-hulling, peeling, ripening, salting, skin processing, and fermentation) can be used, but examples include corn, rice, wheat, barley, sorghum, oats, triticale, rye, buckwheat, fonio, quinoa, barnyard millet, foxtail millet, millet, giant corn, sugarcane, and amaranth. Among these, rice (particularly brown rice) is preferred. The above-mentioned ingredients can be used regardless of whether they are edible or inedible.

[0062] In the present invention, "miscellaneous grains" refers to grains other than the major grains rice, wheat, and barley, among the aforementioned grains, and also includes pseudo-miscellaneous grains (Chenopodiaceae, Amaranthaceae) other than the so-called grass family grains. When miscellaneous grains are used in the dough composition of the present invention, the type of miscellaneous grain used is not limited, but is preferably at least one miscellaneous grain selected from the group consisting of Poaceae, Chenopodiaceae, and Amaranthaceae, and more preferably Poaceae. Specific examples of miscellaneous grains include, but are not limited to, foxtail millet, barley, millet, sorghum, rye, oats, Job's tears, corn, buckwheat, amaranth, quinoa, etc. In particular, the use of roasted miscellaneous grains (more specifically, rye) is preferred because it suppresses the oxidized odor of oils and fats. Therefore, when the fat content in the dough composition is 5% by mass or more (particularly 7% by mass or more, or 10% by mass or more, or 15% by mass or more, or 17% by mass or more; the upper limit is not particularly limited but is usually 50% by mass or less, or 40% by mass or less) converted to dry mass, it is preferable to use a predetermined amount (for example, 1% by mass or more converted to dry mass) of roasted grains (more specifically, rye), and the present invention is particularly useful when the dough composition is baked, as the oxidized odor of fats and oils is likely to become a problem.

[0063] Any nuts or seeds that are suitable for consumption or processed products thereof (including those that have been pretreated by cooking, removing the bitterness, peeling, ripening, salting, skinning, or squeezing) can be used, but examples include almonds, cashews, pecans, macadamia nuts, pistachios, hazelnuts, coconuts, pine nuts, sunflower seeds, pumpkin seeds, watermelon seeds, chestnuts, walnuts, chestnuts, ginkgo nuts, sesame seeds, and Brazil nuts. Among these, almonds, cashews, macadamia nuts, pistachios, hazelnuts, and coconuts are particularly suitable. Note that the above ingredients can be used regardless of whether they are edible or inedible.

[0064] As for beans, any beans that are used for eating or drinking or processed beans (including those that have been pre-treated by cooking, removing the bitterness, peeling, ripening, salting, or skin processing) can be used, but particularly common beans (kinton beans), kidney beans, red beans, white beans, black beans, pinto beans, tiger beans, lima beans, scarlet beans, peas, pigeon peas, mung beans, cowpeas, adzuki beans, broad beans, soybeans, and edamame (soybeans harvested with the pods in an immature state; green beans) are also suitable. Appearance), chickpeas, lentils, lentils, groundnuts, lupine beans, grass peas, carob, jack bean, broad bean, coffee beans, cocoa beans, Mexican jumping peas, black gram, moth bean, tepary bean, bamboo bean, hyacinth bean, horse gram, bambara groundnut, zeocarpa beans, jack beans, jack beans, cluster beans, winged beans, mucuna pruriens, lupine, tamarind, and amaranth.

[0065] As the vegetables, any vegetables that are used for eating or drinking or processed products thereof (including those that have been pretreated by cooking, removing the bitterness, peeling, ripening, salting, or skin processing) can be used, but particularly pumpkin, carrot, radish, rutabaga, parsnip, turnip, black salsify, lotus root, beet (preferably beet (beetroot): a variety improved for edible beetroot), arrowhead, shallot, garlic, scallion, lily root, kale, onion, asparagus, udo, cabbage, lettuce, spinach, Chinese cabbage, rapeseed, komatsuna, bok choy, chives, leeks, and Nozawana , butterbur, Swiss chard, mizuna, tomato, eggplant, bell pepper, cucumber, myoga, cauliflower, broccoli, edible chrysanthemum, bitter melon, okra, artichoke, zucchini, sugar beet, tiger nuts, ginger, shiso, wasabi, paprika, herbs (watercress, coriander, swiss cabbage, celery, tarragon, chives, chervil, sage, thyme, laurel, parsley, mustard greens, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaves, Japanese pepper leaves, stevia), bracken, fern, bamboo shoots, etc.

[0066] As the fruits, any fruits that are suitable for consumption or processed products thereof (including those that have been pretreated by cooking, removing the bitterness, peeling, ripening, salting, or skin processing) can be used, but particular examples include acerola, avocado, apricot, strawberry, fig, plum, citrus fruits (iyokan, satsuma mandarin, orange, grapefruit, lime, lemon, etc.), olive, persimmon, kiwi, guava, coconut, pomegranate, watermelon, plum, cherry (cherry, black cherry, etc.), jujube, pineapple, haskap, banana, papaya, loquat, grape, berry (blueberry, raspberry, etc.), mango, mangosteen, melon, peach, apple, etc.

[0067] As the potatoes, any potatoes that are suitable for consumption or processed products thereof (including those that have been pretreated by cooking, removing the bitterness, peeling, ripening, salting, or skin processing) can be used, but particular examples include sweet potato, cassava, yacon, taro, taro, konjac, taro (Polynesian arrowroot), potato, purple sweet potato, Jerusalem artichoke, dogtooth violet, yam, Japanese yam, Chinese yam, and kudzu.

[0068] As mushrooms, any mushrooms suitable for consumption or processed products thereof (including those that have been pretreated by cooking, removing the bitterness, peeling, ripening, salting, or skin processing) can be used, but particular examples include shiitake mushrooms, matsutake mushrooms, wood ear mushrooms, maitake mushrooms, polyporus mushrooms, oyster mushrooms, king oyster mushrooms, enoki mushrooms, shimeji mushrooms, armillaria mushrooms, mushrooms, nameko mushrooms, bollworm mushrooms, hatchlings, and lactiflora mushrooms.

[0069] The purified dietary fiber product has a dietary fiber content of, for example, 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, still more preferably 90% by mass or more, and particularly preferably 95% by mass or more. Preferred purified dietary fibers include water-soluble dietary fibers, such as inulin, oligosaccharides (particularly isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.), indigestible dextrin, polydextrose, β-glucan, arabinoxylan, and pectin. More specifically, examples include low molecular weight inulin, low molecular weight isomaltooligosaccharides, low molecular weight fructooligosaccharides, low molecular weight indigestible dextrin, low molecular weight polydextrose, low molecular weight β-glucan, low molecular weight arabinoxylan, low molecular weight pectin, high molecular weight inulin, high molecular weight oligosaccharides (particularly isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.), high molecular weight indigestible dextrin, high molecular weight polydextrose, high molecular weight β-glucan, high molecular weight arabinoxylan, high molecular weight pectin, etc. Particularly preferred examples of refined dietary fiber products include inulin, isomaltooligosaccharides, and fructooligosaccharides.

[0070] The dietary fiber raw material may be used alone or in combination of two or more. In particular, it is preferable to use one or a combination of two or more selected from inulin, oligosaccharides (particularly isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.), indigestible dextrin, polydextrose, β-glucan, arabinoxylan, and pectin.

[0071] In the dough composition of the present invention, the dietary fiber can be the dietary fiber in a dietary fiber-containing foodstuff, or the dietary fiber in a refined product.

[0072] The purified dietary fiber product has a dietary fiber content of, for example, 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, still more preferably 90% by mass or more, and particularly preferably 95% by mass or more. Preferred purified dietary fibers include water-soluble dietary fibers, such as inulin, oligosaccharides (particularly isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.), indigestible dextrin, polydextrose, β-glucan, arabinoxylan, and pectin. More specifically, examples include low molecular weight inulin, low molecular weight oligosaccharides (particularly isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.), low molecular weight indigestible dextrins, low molecular weight polydextrose, low molecular weight β-glucans, low molecular weight arabinoxylans, low molecular weight pectins, high molecular weight inulin, high molecular weight oligosaccharides (particularly isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.), high molecular weight indigestible dextrins, high molecular weight polydextrose, high molecular weight β-glucans, high molecular weight arabinoxylans, high molecular weight pectins, etc. Particularly preferred examples of refined dietary fiber products include inulin and oligosaccharides (particularly isomaltooligosaccharides, fructooligosaccharides, raffinose, galactooligosaccharides, etc.).

[0073] The dough composition of the present invention is preferably one in which the wheat-derived protein content ratio relative to the total protein content of the dough composition is within a specified range, since the gluten network acts to maintain a chewy texture even after refrigeration or freezing. This also makes the composition less susceptible to changes in physical properties even when stored at room temperature (e.g., above 15°C and below 40°C, typically 20°C) for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more; the upper limit is not particularly limited, but is typically within 200 days or 150 days). Specifically, the wheat-derived protein content ratio relative to the total protein content of the dough composition of the present invention is preferably, for example, between 0% and 50% by mass. More specifically, the lower limit can be 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, or 4.0% by mass or more. On the other hand, the lower limit is not particularly limited, but is usually preferably 50% by mass or less, more preferably 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less.

[0074] Furthermore, in the present invention, the proportion of the content of soluble carbohydrates (A3) contained in edible plants in the content of soluble carbohydrates (A3) in the dough composition of the present invention can be in the range of 0.1 mass% or more and 100 mass% or less, calculated as dry mass, from the viewpoint of producing a composition that is resistant to changes in physical properties even under low-temperature conditions, maintaining an even more chewy and pleasant texture even after refrigeration or freezing, and ultimately being resistant to changes in physical properties even when stored at room temperature (for example, above 15°C and below 40°C, typically 20°C) for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more; the upper limit is not particularly limited, but is usually within 200 days or within 150 days).

[0075] The soluble carbohydrate (A3) in the dough composition of the present invention may be a specific soluble carbohydrate, such as refined sugar, completely extracted from other natural ingredients (components other than soluble carbohydrates), but it will be a composition that is resistant to changes in physical properties even under low temperature conditions, maintains a chewy and pleasant texture even after refrigeration or freezing, and can therefore be stored for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more) at room temperature (for example, above 15°C and up to 40°C, typically 20°C). For example, the storage time may be 150 days or more, 80 days or more, 100 days or more, or 120 days or more. The upper limit is not particularly limited, but is usually within 200 days or 150 days. To obtain a composition whose physical properties are unlikely to change even after storage, soluble carbohydrates produced by enzyme treatment may be used, or soluble carbohydrates produced by enzyme treatment of starch may be used. In particular, glucose produced by enzyme treatment of starch may satisfy the requirements for soluble carbohydrates (A3) in the dough composition of the present invention. The enzyme treatment is not particularly limited, but preferably involves treating the carbohydrate raw material (particularly starch) until it is liquefied and saccharified. Specific methods for enzyme treatment include fermentation for a predetermined period of time using microorganisms such as koji mold, but treatment with one or more enzymes selected from α-amylase, glucoamylase, and β-amylase is preferred. The soluble carbohydrates produced by enzyme treatment also include degradation products that are further reduced in molecular weight as a result of the enzyme treatment.

[0076] Specifically, grains may be used in which part or all of the starch contained in the grains has been decomposed by enzymatic treatment in step (i). The enzyme used may be any enzyme capable of decomposing starch, and one or more enzymes selected from α-amylase, glucoamylase, and β-amylase may be used. This allows the starch content ratio to be adjusted by performing the enzymatic treatment in step (i). Specifically, the starch content in the dough composition may be reduced by a predetermined percentage or more (e.g., 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, or 40% by mass or more) compared to before the enzymatic treatment (i.e., "(starch content in dough composition before enzyme treatment - starch content in dough composition after enzyme treatment) / starch content in dough composition before enzyme treatment" is a predetermined percentage or more).

[0077] Furthermore, when carrying out this treatment, it is more preferable to use an enzyme with xylan-decomposing ability (e.g., xylanase, more specifically α-xylanase or β-xylanase) in combination with an enzyme with starch-decomposing ability, as this facilitates the starch degradation reaction. Although the mechanism behind this is unclear, it is thought that partial or complete degradation of the xylan in edible plants facilitates the degradation of starch, making it easier to maintain the chewy texture. The enzyme may be a purified enzyme, or a food material containing the enzyme (e.g., edible plants or koji mold, etc.) may be used.

[0078] In the embodiment in which the enzyme treatment is performed in step (i), the quality of the final product is preferably stabilized by heating the shaped composition in step (ii) until the enzyme is inactivated (for example, at 90°C or higher). In this case, the quality of the dough composition after the enzyme treatment described above or below is the quality of the final composition.

[0079] Specifically, any α-amylase can be used as long as it has endo-enzymatic activity that degrades α-1,4-glucosidic bonds, and for example, Sumiteam L-G manufactured by Shin-Nihon Chemical Industry Co., Ltd. can be used. Any glucoamylase can be used as long as it has enzymatic activity that catalyzes the hydrolysis of α-1,4-glucosidic bonds from the non-reducing end to glucose units, and for example, Glutase AN manufactured by HIBI Corporation can be used. Any β-amylase can be used as long as it has exo-enzymatic activity that sequentially degrades α-1,4-glycosidic bonds, and for example, β-amylase #1500S manufactured by Nagase & Co., Ltd. However, α-amylase, glucoamylase, and β-amylase are not limited to these specific examples, and any other enzymes can be used as long as they have the respective substrate decomposition properties.

[0080] In the case of leavened compositions (e.g., bread or bread-like foods) that undergo microbial fermentation (particularly yeast fermentation), enzyme treatment may be carried out in parallel with the fermentation treatment by adding enzymes such as α-amylase, glucoamylase, β-amylase, etc. to the dough before fermentation, or a carbohydrate raw material (particularly starch) that has been previously treated with an enzyme may be used as the raw material. Furthermore, in the production method of the present invention, enzyme treatment may be carried out simultaneously in step (i) and / or step (ii) by adding an enzyme to the dough composition, or enzyme treatment may be carried out mainly in step (ii).

[0081] Furthermore, when part or all of the starch contained in the cereal is decomposed by enzymatic treatment in step (i), the enzymatic treatment may be carried out in parallel with the fermentation treatment by adding an enzyme having starch-decomposing ability (for example, one or more of α-amylase, glucoamylase, and β-amylase) to the dough before fermentation. Specifically, the enzymatic reaction may be carried out in parallel in step (iii-a) or step (iii-2a), and carrying out the enzymatic reaction in parallel in step (iii-a) is particularly preferred because it allows the enzymatic reaction to be carried out using the fermentation temperature.

[0082] Furthermore, when part or all of the starch contained in the grains is decomposed by enzymatic treatment in step (i), the enzymatic reaction may be carried out in the baking step (iii-b) or (iii-2b) after fermentation. This is preferable because the enzymatic reaction can be carried out in parallel with the baking step, utilizing the temperature during baking.

[0083] The starch in the dough composition of the present invention may be incorporated into the composition as an isolated pure product, but is preferably incorporated into the composition in the form of a grain. Specifically, the ratio of the total starch content incorporated into the grain (preferably the starch content incorporated into pulses and / or millet) to the total starch content of the entire composition can be, for example, in the range of 10% by mass or more and 100% by mass or less. More specifically, the lower limit of this ratio is preferably 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. Meanwhile, the upper limit of this ratio is not particularly limited, but is typically 100% by mass or less. Alternatively, the ratio of the starch content incorporated into the grain to the total starch content of the entire composition may satisfy the above ratio.

[0084] The starch content in the dough composition of the present invention is not particularly limited, but the content may be reduced by enzyme treatment, the amount of isolated pure starch may be adjusted, or the amount of starch-containing plants may be adjusted to satisfy the above-mentioned requirement. The enzyme treatment is not particularly limited, but it is preferable that the carbohydrate raw material (especially starch) is treated until it is liquefied and saccharified. Specific methods for enzyme treatment include fermentation for a predetermined period of time using microorganisms such as koji mold, but treatment with one or more enzymes selected from α-amylase, glucoamylase, and β-amylase is preferred.

[0085] The starch content in foodstuffs and compositions is measured in accordance with the Standard Tables of Food Composition in Japan, 2015 Edition (7th revision), in accordance with the method of AOAC 996.11, using an 80% ethanol extraction process to remove soluble carbohydrates (glucose, maltose, maltodextrin, etc.) that may affect the measurement value.

[0086] The content of soluble carbohydrates (A4) produced by enzyme treatment of starch in the dough composition of the present invention can be, for example, in the range of 6.0% by mass to 45.0% by mass, calculated as wet mass. Specifically, the lower limit is usually 6.0% by mass or more, preferably 9.0% by mass or more. On the other hand, the upper limit is not particularly limited, but can be 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, or 20% by mass or less.

[0087] The ratio (A4 / A3) of the soluble carbohydrates (A4) produced by the enzyme treatment of starch to the soluble carbohydrates (A3) in the dough composition of the present invention can be, for example, in the range of 0.001 to 1.0. Specifically, the lower limit is usually 0.001 or more, but is preferably 0.01 or more, or 0.1 or more, or 0.2 or more, or 0.3 or more, or 0.4 or more, or 0.5 or more, or 0.6 or more. On the other hand, the upper limit is not particularly limited, but can be 1.0 or less, or 0.9 or less, or 0.8 or less, or 0.7 or less.

[0088] The starch content of the dough composition of the present invention can be reduced by, for example, 50% or more before and after enzyme treatment of starch, i.e., the ratio represented by the formula: [starch content before enzyme treatment - starch content after enzyme treatment / starch content before enzyme treatment] x 100 can be 50% or more. This ratio can be, for example, 5% or more, 10% or more, 20% or more, 30% or more, 40% or more, or 50% or more, and can be, for example, 80% or less, 70% or less, or 60% or less.

[0089] The content of soluble carbohydrates (A4) produced by the enzymatic treatment of starch is calculated by the difference between the soluble carbohydrate content of the composition before the enzymatic reaction and the soluble carbohydrate content of the composition after the enzymatic reaction. The content of each soluble carbohydrate can be determined by adding up the measured values ​​obtained by comparing the content with that of a standard monosaccharide or oligosaccharide (2-10 sugars) of known concentration using high-performance liquid chromatography in accordance with the measurement method for "available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose, and trehalose)" in the "Analysis Manual for the 2015 Edition (7th revision) of the Standard Tables of Food Composition in Japan."

[0090] The composition of the present invention may contain any one or more seasonings, food additives, etc. Examples of seasonings, food additives, etc. include soy sauce, miso, alcohols, sugars (e.g., glucose, sucrose, fructose, glucose-fructose corn syrup, fructose-glucose corn syrup, etc.), sugar alcohols (e.g., xylitol, erythritol, maltitol, etc.), artificial sweeteners (e.g., sucralose, aspartame, saccharin, acesulfame K, etc.), minerals (e.g., calcium, potassium, sodium, iron, zinc, magnesium, etc., and salts thereof, etc.), flavorings, pH adjusters (e.g., sodium hydroxide, potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid, acetic acid, etc.), cyclodextrin, antioxidants (e.g., vitamins, Examples of the additives include vitamin E, vitamin C, tea extract, green coffee bean extract, chlorogenic acid, spice extract, caffeic acid, rosemary extract, vitamin C palmitate, rutin, quercetin, bayberry extract, sesame extract, etc.), emulsifiers (for example, glycerin fatty acid ester, acetate monoglyceride, lactate monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed linosyl acid ester, quillaja extract, soybean saponin, tea seed saponin, sucrose fatty acid ester, lecithin, etc.), coloring agents, thickening stabilizers, etc.

[0091] However, in light of the recent growing trend toward natural products, it is preferable that the content of any one of so-called emulsifiers, colorants, and thickening stabilizers (for example, those listed as "colorants," "thickening stabilizers," and "emulsifiers" in the "Table of Food Additive Substance Names for Labeling" in the Food Additive Labeling Pocketbook (2011 edition)) in the composition of the present invention is usually 1.0 mass or less, more preferably 0.5 mass or less or 0.1 mass or less, and particularly preferably substantially free (specifically, representing a content of less than 1 ppm, the lower limit of a common measurement method) or not contained. Furthermore, it is more preferable that the content of any two of these is usually 1.0 mass or less, more preferably 0.5 mass or less or 0.1 mass or less, and particularly preferably substantially free (specifically, representing a content of less than 1 ppm, the lower limit of a common measurement method) or not contained. Furthermore, it is preferable that the contents of all three are generally 1.0 mass or less, particularly 0.5 mass or less or 0.1 mass or less, and particularly substantially none (specifically, less than 1 ppm, which is the lower limit of a general measurement method) or none. In particular, it is more preferable that the content of food additives is generally 1.0 mass or less, particularly 0.5 mass or less or 0.1 mass or less, and particularly none.

[0092] The composition of the present invention is intended as a food composition, and may be, for example, a processed grain product.

[0093] Processed grain products refer to foods and beverages produced by processing the above-mentioned grains, and specific examples include waffles, cereals, noodles, breads, biscuits, etc.

[0094] "Waffles" are foods made by sandwiching a batter made from wheat flour, rice flour, buckwheat flour, bean flour, or other grain flour as the main ingredient, mixed with eggs, butter, milk, sugar, etc., between two iron plates and baking it. The waffles of the present invention can have dietary fiber kneaded into the batter.

[0095] "Cereals" refer to foods made by baking and processing grains such as corn, wheat, oats, and rice (brown rice). In the present invention, "granola" refers to a food made by baking "cereal," a processed grain food, with added sugar. The granola of the present invention includes cereal coated with a coating layer, and can also be coated with dietary fiber on its surface for localization.

[0096] "Noodles" refer to foods made primarily from cereal flour such as wheat flour, rice flour, buckwheat flour, or beans, which are formed and processed into noodle, sheet, ribbon, or other shapes and cooked by boiling, stewing, or steaming. Examples include pasta, Chinese noodles, udon, Inaniwa udon, Kishimen, Hoto, Suiton, Hiyamugi, Somen, Soba, Sobagaki, Rice Vermicelli, Pho, Reimen noodles, Harusame, oatmeal, couscous, Kiritanpo, Tteok, and Gyoza wrappers. The noodles of the present invention can have dietary fiber kneaded into the dough.

[0097] "Bread" refers to foods made primarily from wheat flour, rice flour, buckwheat flour, bean flour, or other grain flour, to which yeast has been added, or made by kneading these with water, salt, fruit, vegetables, eggs, processed foods thereof, sugars, edible oils, etc., and then baking the fermented product, with a moisture content of 10% or more.

[0098] In one embodiment, the composition of the present invention is a bakery food product.

[0099] The dough composition in step (i) can be prepared by mixing the ingredients. When mixing the ingredients, a solvent such as water or an aqueous medium may be used in combination, if necessary. The mixing method can be any method, for example, mixing using a conventional stirring device, or mixing while kneading using a single-screw or twin-screw extruder.

[0100] The shaping in step (ii) can be carried out according to or in accordance with a known method, for example, using a bread-shaping machine, a noodle-making machine, etc., depending on the type of the composition of the present invention to be produced.

[0101] The heating in step (iii) can be carried out according to or in accordance with a known method depending on the type of the composition of the present invention to be produced. Heating can be, for example, baking, steaming, boiling, hot drying, etc. The heating temperature and heating time can be, for example, 100°C to 250°C and 3 minutes to 1 hour when the composition of the present invention to be produced is a leavening composition for bread, etc., and can be, for example, 70°C to 200°C and 0.1 minutes to 1 hour when the composition of the present invention to be produced is a noodle.

[0102] The temperature of the refrigeration or freezing treatment in step (iv) can be −80° C. or higher and 15° C. or lower. More specifically, the upper limit can be 15° C. or lower, or 10° C. or lower, or 5° C. or lower, or 0° C. or lower. The lower limit is not limited, but can be, for example, −80° C. or higher, or −70° C. or higher, or −60° C. or higher, or −50° C. or higher.

[0103] The refrigeration or freezing treatment time can usually be in the range of 0.1 to 20 hours. More specifically, the time can be adjusted to usually 0.1 hours or more, particularly 0.2 hours or more, 0.3 hours or more, 0.4 hours or more, 0.5 hours or more, 0.6 hours or more, 0.7 hours or more, 0.8 hours or more, or 0.9 hours or more, and particularly 1.0 hour or more. The upper limit of such time is not particularly limited, but can be, for example, usually 20 hours or less, 15 hours or less, 10 hours or less, or 5 hours or less. Note that the refrigeration or freezing time in the present invention is measured from the time when treatment is started at an ambient temperature of 15°C or less. Furthermore, the storage period at room temperature (e.g., above 15°C and below 40°C, typically 20°C) in step (iv) is 7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more. The upper limit is not particularly limited, but it can usually be within 200 days or 150 days. Storage for such a predetermined period or longer after heat treatment is preferred because various chemical changes and enzymatic reactions occur, resulting in the development of a complex, deep aroma and flavor that is difficult to detect when the product is freshly baked. Furthermore, while changes in the physical properties of conventional starch-containing compositions during storage at room temperature are problematic, the present invention provides a composition that allows the user to experience such a complex, deep aroma and flavor while maintaining a smooth texture and chewy mouthfeel, which is preferred. In the present invention, "storing at room temperature for a predetermined period" refers to storing the composition in a normal temperature range without refrigeration or freezing, and does not necessarily require the temperature to be maintained at a predetermined temperature (e.g., 20°C) throughout the storage period; it is sufficient that the calculated period at that temperature during the storage period fulfills the predetermined period. Furthermore, in the composition stored at room temperature for a predetermined period as described above, after the heating step of step (iii), a step of rapidly cooling the composition after heating using reduced-pressure cooling such as vacuum cooling may be performed. In this case, by performing reduced-pressure cooling so that the composition at a temperature above 90°C is cooled by 40°C or more in 10 minutes, the composition can be quickly transferred to the room-temperature storage step of step (iv).

[0104] Furthermore, the expiration date (or use-by date) of the composition can be regarded as the room temperature storage period in step (iv). That is, foods with a set expiration date, such as ordinary bread, are not usually intended to be stored at room temperature for more than five days, and cannot be used for the room temperature storage purposes due to the risk of food poisoning, etc.

[0105] In one embodiment of the production method of the present invention, step (iii) preferably comprises the following steps (iii-a) and (iii-b): (iii-a) yeast-fermenting the shaped composition of step (ii), and (iii-b) baking the yeast-fermented composition of step (iii-a).

[0106] The yeast fermentation in step (iii-a) can be carried out according to or in accordance with a known method for producing a leavened composition for bread, etc. The temperature and time for the yeast fermentation can be, for example, from 0°C to 60°C and from 0.5 hours to 36 hours.

[0107] The baking treatment in step (iii-b) can be carried out according to or in accordance with a known method for producing leavened compositions for bread, etc. The temperature and time of the baking treatment can be, for example, from 100°C to 250°C and from 3 minutes to 1 hour.

[0108] In one embodiment of the production method of the present invention, step (iii) preferably comprises the following steps (iii-2a) and (iii-2b): (iii-2a) mixing bubbles and / or an expanding agent into the shaped composition of step (ii), and (iii-2b) baking the mixed composition of step (iii-2a).

[0109] Examples of the leavening agent used in step (iii-2a) include baking powder, which generates gas upon heating, sodium bicarbonate (baking soda), ammonium bicarbonate, etc. The method for mixing the air bubbles and / or the leavening agent is not particularly limited.

[0110] The baking treatment in step (iii-2b) can be carried out according to or in accordance with a known method for producing leavened compositions for bread, etc. The temperature and time of the baking treatment can be, for example, from 100 to 250°C and from 3 minutes to 1 hour.

[0111] In one embodiment of the production method of the present invention, it is preferable that step (iii) further includes the following step (iii-c): (iii-c) treating the composition under reduced pressure after the calcination of step (iii-b) or step (iii-2b).

[0112] Treatment under reduced pressure is preferable because it prevents shrinkage of the puffed composition to be baked and allows for adjustment to a desirable void size. It is also preferable because it may make it easier to detect the pleasant aroma derived from the raw materials (such as beans and cereals). While the mechanism behind this is unclear, it is believed that the reduced pressure treatment removes unpleasant odors derived from the raw materials of the puffed composition, making it easier to detect the pleasant aroma retained in the voids. The reduced pressure treatment is not particularly limited and can be carried out using a known vacuum cooler. The pressure during the reduced pressure treatment is not limited, but is preferably carried out under pressure conditions of, for example, 0.01 bar or more and 0.9 bar or less. Specifically, the lower limit of the pressure is usually preferably 0.01 bar or more, or 0.03 bar or more, or 0.05 bar or more, or 0.07 bar or more, or 0.08 bar or more, or 0.09 bar or more, or 0.1 bar or more. On the other hand, the upper limit is not particularly limited, but is preferably set to, for example, 0.9 bar or less, or 0.8 bar or less, or 0.7 bar or less, or 0.6 bar or less. The temperature during the reduced pressure treatment is also not limited, but is preferably carried out under temperature conditions of, for example, 0°C or more and 60°C or less. Specifically, the lower limit of the temperature is not limited, but is preferably, for example, 0°C or more, or 5°C or more, or 10°C or more, or 15°C or more, or 20°C or more. On the other hand, the upper limit of the temperature is not limited, but is preferably, for example, 60°C or less, or 55°C or less, or 50°C or less. The time during the reduced pressure treatment is also not limited, but is preferably carried out for, for example, 0.1 minute or more and 60 minutes or less. Specifically, the lower limit of the time is not limited, but is preferably, for example, 0.1 minute or more, or 0.5 minutes or more, or 1 minute or more, or 1.5 minutes or more, or 2 minutes or more. On the other hand, the upper limit of the time is not limited, but is preferably set to, for example, 60 minutes or less, 40 minutes or less, 20 minutes or less, or 5 minutes or less.

[0113] In one embodiment of the production method of the present invention, step (iii) preferably includes the following step (iii-3a): (iii-3a) heat-treating the molded composition of step (ii) at 80°C or higher.

[0114] The heat treatment in step (iii-3a) can be carried out, for example, according to or in accordance with a known method for producing noodles. The heat treatment temperature is preferably 80°C or higher and 200°C or lower, and the heat treatment time can be, for example, 0.1 minute to 1 hour.

[0115] In one embodiment of the production method of the present invention, it is preferable that step (iii) further includes the following step (iii-3b): (iii-3b) a step of drying the composition after the heat treatment of step (iii-3a) at 50°C or higher.

[0116] As the drying method, any method generally used for drying foods can be used. Examples include freeze drying, air drying (e.g., ventilation drying (hot air drying), fluidized bed drying, spray drying, drum drying, low-temperature drying, sun drying, shade drying, etc.), pressure drying, reduced-pressure drying, microwave drying, oil-heat drying, etc. Among these, microwave drying is preferred, and microwave drying under reduced pressure is more preferred, from the viewpoint that it only slightly changes the color and flavor inherent to the food material and can control aromas other than food (burnt odor, etc.). Furthermore, from the viewpoint of processing large amounts of the composition, air drying (e.g., hot air drying, fluidized bed drying, spray drying, drum drying, low-temperature drying, sun drying, shade drying, etc.) is preferred, and ventilation drying (particularly hot air drying at an ambient temperature above a certain level) is particularly preferred.

[0117] The hot air drying in step (iii-3b) can be carried out, for example, according to or in accordance with a known method for producing noodles. The hot air drying temperature is preferably from 50°C to 100°C, and the drying time can be, for example, from 0.1 hours to 15 hours.

[0118] In one embodiment, the production method of the present invention preferably includes the following step (iii) (iii-3c): (iii-3c) a step of immersing the composition after step (iii-3a) or step (iii-3b) in water and subjecting it to a temperature zone of 80°C or higher for 10 seconds or longer.

[0119] The treatment (boiling treatment) in step (iii-3c) can be carried out, for example, according to or in accordance with a known method for producing noodles. The boiling temperature is preferably 80°C or higher and 100°C or lower, and the boiling time is preferably 15 seconds or higher and 30 minutes or shorter.

[0120] In one aspect, it is preferable that the composition of the present invention has a dry weight basis moisture content that is reduced by a predetermined percentage or more before and after the heat treatment in step (iii) (i.e., the reduction rate defined as "(the percentage in the molded composition before heat treatment - the percentage in the heated composition) / the percentage in the molded composition before heat treatment" is a certain numerical value or more). Specifically, the reduction rate before and after the heat treatment in step (iii) is, for example, 5% by mass or more, and although there is no upper limit, it is preferably, for example, in the range of 100% by mass or less. More specifically, the lower limit of the reduction rate is usually 5% by mass or more, and particularly preferably 9% by mass or more, or 15% by mass or more, or 20% by mass or more, or 25% by mass or more, or 30% by mass or more, or 35% by mass or more, or 40% by mass or more, or 45% by mass or more, or 50% by mass or more, or 55% by mass or more, or 60% by mass or more. Although the reason for this is unclear, it is thought that the greater this ratio, the more accelerated the decomposition of starch and plant viscous components (particularly plant polysaccharides, preferably psyllium husk) in the shaped composition during the heating step, and the more favorably the swelling of the composition progresses. On the other hand, the upper limit of the reduction rate is not particularly limited, but can be, for example, typically 100% by mass or less, or 98% by mass or less, or 96% by mass or less, or 94% by mass or less, or 92% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less.

[0121] Steps (ii) and (iii) may be performed sequentially or simultaneously. For example, in the case of noodles, the heat treatment may be performed at the molding stage (for example, in the case of a pasta-shaped composition, at the extrusion stage using an apparatus such as an extruder), or at a post-molding stage (for example, in the case of a pasta-shaped composition, at the drying stage).

[0122] In one aspect, the present invention relates to an instant refrigerated food (instant-to-eat composition) that can be stored in a refrigerator and consumed immediately after opening (i.e., ready-to-eat). This instant refrigerated food does not require any special cooking and can be eaten as is or after simple processing. The food of the present invention is characterized by a composition and production method that can withstand long-term refrigerated storage while maintaining good quality, flavor, and texture.

[0123] In one aspect, the present invention relates to an instant food product (ready-to-eat composition) that can be stored at room temperature for a long period of time and can be consumed immediately after opening (i.e., can be eaten immediately). This instant food product does not require any special cooking and can be eaten as is or after simple processing. The food product of the present invention is characterized by a composition and production method that can withstand long-term storage at room temperature, have a complex and deep aroma and flavor that is difficult to detect when freshly baked, and maintain a good texture.

[0124] In one aspect, the present invention relates to a composition obtained by the production method of the present invention.

[0125] In one aspect, the present invention relates to a composition that satisfies the following (1) to (4): (1) the ratio of starch to soluble solids is 10 or less, (2) the moisture content on a dry basis is 15% by mass or more, (3) the soluble solids content is 6.0% by mass or more in terms of wet mass, and (4) the starch content is 40% by mass or less in terms of wet mass.

[0126] In one aspect, the present invention relates to a composition for refrigerated storage, frozen storage, or long-term storage at room temperature, which satisfies the following (1) to (4): (1) the starch to soluble solids ratio is 10 or less, (2) the moisture content on a dry basis is 15% by mass or more, (3) the soluble solids content is 6.0% by mass or more in terms of wet mass, and (4) the starch content is 50% by mass or less in terms of wet mass. The above-mentioned description of the production method of the present invention is incorporated herein by reference for the description of these compositions.

[0127] The present invention can also include other embodiments. Specifically, the present invention includes the following inventions in which the shaping step in step (ii) is optional when the dough composition in step (i) is replaced with a processed grain product. By using a processed grain product with shape retention, the effects of the present invention can be obtained without necessarily requiring the shaping step in step (ii).

[0128] In addition, the same effect can be obtained by adopting the above-mentioned dough composition in the processed grain products of the invention described below.

[0129] Furthermore, the processed grain product in the following step (A) is preferably a processed bean product, more preferably a processed soybean product. The processed grain product may contain beans of a predetermined size or larger (e.g., 200 mesh on, more specifically, crushed soybeans), or may contain the beans as they are.

[0130] The processed grain product in step (A) may also be a processed product that has been conditioned by soaking in water (for example, at 0°C to 40°C) (for example, for 1 to 24 hours).

[0131] The heating in step (B) may be steaming. In the case of steaming, the temperature is preferably 100° C. or higher and the time is preferably at least 15 minutes.

[0132] Furthermore, a fermentation step may be included between step (B) and step (C). The fermentation step may be fermentation using Bacillus subtilis natto.

[0133] A method for producing a composition, comprising the following steps (A) to (C): (A) preparing a processed grain product that satisfies the following (1) to (4): (1) a starch to soluble solids ratio of 10 or less, (2) a moisture content on a dry basis of 15% by mass or more, (3) a soluble solids content of 6.0% by mass or more in terms of wet mass, and (4) a starch content of 50% by mass or less in terms of wet mass; (B) heating the processed grain product of step (A); and (C) cooling the heated processed product of step (B) so that the temperature of the processed product is 15°C or less, or storing the composition at room temperature for 7 days or more.

[0134] According to the present invention, as a further accompanying effect, the manufactured composition can be stored in a frozen state for a long period of time at the manufacturing factory, and only the required amount can be shipped in small quantities from the stored inventory without deteriorating the texture. Furthermore, the composition is resistant to changes in physical properties even when stored at room temperature (e.g., above 15°C and below 40°C, typically 20°C) for a long period of time (7 days or more, or 10 days or more, or 20 days or more, or 30 days or more, or 40 days or more, or 50 days or more, or 60 days or more, or 80 days or more, or 100 days or more, or 120 days or more; the upper limit is not particularly limited, but is usually within 200 days or 150 days), and therefore can be used as a composition for long-term storage at room temperature (long-life). This makes it possible to produce a composition that can be stored at room temperature for a long period of time for so-called daily products such as bread, which usually have a shelf life of within 5 days from production, and is therefore expected to improve safety and reduce food waste.

[0135] The present invention will be described in detail below based on examples, but the present invention is not limited to these examples.

[0136] Test Example 1. Flavor Evaluation Test 1 First, as sensory inspectors to perform each sensory test, inspectors who had particularly excellent performance, experience in product development, extensive knowledge about the quality of food such as taste, texture, and appearance, and who were capable of making absolute evaluations for each sensory inspection item were selected after undergoing prior training in discrimination of food taste, texture, and appearance. Specifically, after undergoing the discrimination training described below in A) to C), inspectors who had particularly excellent performance, extensive knowledge about the quality of food such as taste and texture, and who were capable of making absolute evaluations for each sensory inspection item were selected.

[0137] A) A taste quality discrimination test in which one aqueous solution of each of the five tastes (sweetness: the taste of sugar, sourness: the taste of tartaric acid, umami: the taste of monosodium glutamate, saltiness: the taste of sodium chloride, bitterness: the taste of caffeine) was prepared at a concentration close to the threshold value of each component, and two distilled waters were added to these to create a total of seven samples, in which each taste sample was accurately distinguished. B) A concentration difference discrimination test in which the difference in concentration between five types of saline solutions and an acetic acid solution with slightly different concentrations was accurately distinguished. C) A three-point discrimination test in which the soy sauce from manufacturer B was accurately distinguished from a total of three samples, two from manufacturer A and one from manufacturer B.

[0138] Breads (food compositions 1 to 4), waffles (food compositions 5 to 8), and noodles (food compositions 9 to 12) were prepared as food compositions by a method including: (i) preparing a dough composition; (ii) shaping the dough composition of step (i); (iii) heating the shaped composition of step (ii); and (iv) cooling the heated composition of step (iii) so that the temperature of the composition is 15°C or less, or storing the composition at room temperature (20°C) for 7 days or more. For the method of step (i), the originating ingredients listed in "step (i)" in the table were used, and the dough compositions of each test example and each comparative example were prepared so as to achieve the values ​​shown in the table.

[0139] The methods of steps (ii) to (iv) are as shown in Table 2. For food composition 2, a heating treatment (oven baking) followed by a decompression treatment was performed in step (iii), for food composition 10, a heating (steaming) treatment followed by a boiling treatment was performed in step (iii), and for food composition 12, a boiling treatment was performed as the heating treatment in step (iii).

[0140] Frozen natto (food compositions 13 to 15) and bread (food compositions 16 to 17) were prepared as food compositions by a method including the steps of (A) preparing a processed grain product, (B) heating the processed grain product of step (A), and (C) cooling the heated processed grain product of step (B) to a temperature of 15°C or less. Also, bread (food compositions 18 to 21) was prepared by a method including the step of storing the composition at room temperature (20°C) for 7 days or more.

[0141] The methods for steps (B) to (C) are as shown in Table 5.

[0142] The starch content in the food ingredients and dough compositions was measured in accordance with the Standard Tables of Food Composition in Japan, 2015 Edition (7th revision), in accordance with the method of AOAC996.11, using an 80% ethanol extraction process to remove soluble carbohydrates (glucose, maltose, maltodextrin, etc.) that would affect the measurement values.

[0143] The content of soluble carbohydrates in the food ingredients and dough compositions was determined by adding up the measured values ​​obtained by comparing the content with that of standard monosaccharides or oligosaccharides (2-10 sugars) of known concentrations using high-performance liquid chromatography in accordance with the measurement method for "available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose, and trehalose)" in the "Analysis Manual for the 2015 Edition (7th revision) of the Standard Tables of Food Composition in Japan."

[0144] The content of soluble carbohydrates, which are starch degradation products, in the dough composition was calculated as the difference between the soluble carbohydrate content of the composition before the enzyme reaction and the soluble carbohydrate content of the composition after the enzyme reaction. The content of each soluble carbohydrate was determined by totaling the measured values ​​obtained by comparing the content with that of standard monosaccharides or oligosaccharides (2-10 sugars) of known concentrations using high-performance liquid chromatography in accordance with the measurement method for "available carbohydrates (glucose, fructose, galactose, sucrose, maltose, lactose, and trehalose)" in the "Analysis Manual for the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition)."

[0145] The dietary fiber content of the ingredients and dough composition was measured in accordance with the method described in the "Standard Tables of Food Composition in Japan 2020 Edition (8th Edition) Analysis Manual (February 2022)" and in accordance with the AOAC. 2011.25 method. The specific procedure is as follows.

[0146] 1) Sampling Always weigh two samples (approximately the same mass) at the same time for each sample. One will be used to measure the non-digestible protein content at the end, and the other will be used to measure the ash content. Weigh two samples of 1 g of crushed dry sample to the nearest 0.1 mg (W1, W2). For liquid or paste-like materials that have been homogenized as is, such as fruits, weigh two samples of 2 to 10 g to the nearest 0.1 mg. Place each of the samples whose mass has been measured into a bottle for the enzyme reaction. At the same time, prepare two bottles for reagent blank tests and operate in the same way as for the samples. For viscous foods, which require an extremely long filtration time, the amount collected should be less than 1 g.

[0147] 2) Pancreatic α-amylase / amyloglucosidase Treatment: Wet the sample with 1 mL of 95% ethanol, add 40 mL of pancreatic α-amylase (50 U / mL) / amyloglucosidase (3.4 U / mL) solution to each bottle, cap the bottles, and incubate for 16 hours in a 37°C water bath while shaking. However, for foods that are not eaten raw or that are cooked in a manner that provides sufficient water, such as by boiling, steaming, or simmering, wet the sample with 1 mL of 95% ethanol, add 35 mL of maleic acid buffer to each bottle, cap the bottles, and heat in a boiling water bath for 15 minutes. After heating, cool to approximately 37°C, add 5 mL of pancreatic α-amylase (400 U / mL) / amyloglucosidase (27.2 U / mL) solution to each bottle, cap the bottles, and incubate for 16 hours in a 37°C water bath while shaking.

[0148] 3) Adjust pH to 8.2, inactivate pancreatic α-amylase / amyloglucosidase. After the reaction in 2), remove the bottle from the water bath and immediately add 3 mL of 0.75 mol / L Tris buffer to adjust the pH to 7.9-8.4. Immediately loosen the bottle cap slightly, place it in a boiling water bath, and heat for 20 minutes, gently shaking occasionally.

[0149] 4) Protease treatment After cooling to approximately 60°C, 0.1 mL of protease is added to the bottle and reacted for 30 minutes in a 60°C water bath while shaking.

[0150] 5) Adjust pH to 4.3 and add internal standard substance. Add 4 mL of 2 mol / L acetic acid solution to each bottle to adjust the pH to 4.1-4.5. Then add a known mass of internal standard substance to each bottle and mix well.

[0151] 6) Filtration (separation of soluble and insoluble dietary fiber) Pour the enzyme-treated solution into a crucible-type glass filter while suctioning, and separate it into a residue (insoluble dietary fiber fraction) and a filtrate (soluble dietary fiber fraction). Wash the inner wall of the bottle and the residue on the filter with a small amount of water (approximately 20 mL), and combine the washings with the filtrate.

[0152] 7) Quantifying high molecular weight water-soluble dietary fiber: Add four times the amount of 95% ethanol to the filtrate, preheated to 60°C, and leave to stand at room temperature for exactly 60 minutes to precipitate the high molecular weight water-soluble dietary fiber. Suction filtration is performed in the same manner as in 6), and the residue and filtrate are separated. The residue collected on the crucible-type glass filter is washed successively with 15 mL of 78% ethanol twice, 15 mL of 95% ethanol twice, and 15 mL of acetone twice. The washings are combined with the filtrate. Dry the filter overnight at 105±5°C, allow to cool in a desiccator, and weigh to the nearest 0.1 mg to use as samples for measuring indigestible protein (R1) and ash (R2). Quantify the protein (P1) and ash (A1) in the residue using the methods shown in 9) and 10), respectively, and subtract these amounts from the residue mass.

[0153] 8) Quantitative determination of insoluble dietary fiber: Wash the residue on the filter obtained in the filtration step in 6) successively with 15 mL of 78% ethanol twice, 15 mL of 95% ethanol twice, and 15 mL of acetone twice. Dry the filter overnight at 105±5°C, allow it to cool in a desiccator, and weigh to the nearest 0.1 mg to use as the indigestible protein measurement (R3) and ash measurement (R4). Quantitatively determine the protein (P2) and ash (A2) in the residue using the methods shown in 9) and 10), respectively, and subtract these values ​​from the residue mass.

[0154] 9) Determination of protein in residues: Scrape off the residues of R1, RB1, and R3, RB3 together with diatomaceous earth, and determine the nitrogen content of the residues by the Kjeldahl method or the combustion method. Multiply the obtained nitrogen content by 6.25 to obtain the protein mass (P1, PB1 and P2, PB2).

[0155] 10) Determination of ash content in residues The residues of R2, RB2 and R4, RB4 are incinerated together with the glass filter at 525±5°C for 5 hours, allowed to cool in a desiccator, and then weighed to the nearest 0.1 mg to obtain the ash content in the residues (A1, AB1 and A2, AB2).

[0156] 11) Evaporation of the solvent from the filtrate: Using a rotary evaporator, evaporate the solvent from the filtrate obtained in step 6. Dissolve the residue in 10 mL of water to prepare a sample solution for column chromatography.

[0157] 12) Column chromatography: Pack a polypropylene column with a mixture of approximately 4 g of Amberlite® FPA53 (OH-) resin and approximately 4 g of Ambersep® 200 (H+) resin, or an equivalent product. Accurately pour 2 mL of the sample solution from 11) into the column and allow it to pass through at a rate of approximately 1 mL / min. Just before the liquid at the top of the column runs out, add 22 mL of water to rinse the inside of the column walls.

[0158] 13) Distill the sample solution eluate under reduced pressure using a rotary evaporator. Dissolve the residue in 2 mL of water and filter through a membrane filter (0.45 μm) to obtain the sample solution.

[0159] 14) Examples of operating conditions for high-performance liquid chromatography [Example 1] Column: Waters Sugar-Pak (registered trademark) (Waters), inner diameter 6.5 mm, length 300 mm Mobile phase: water containing Na2Ca-EDTA (50 mg / L) Flow rate: 0.5 mL / min Temperature: 90°C [Example 2] Column: TSKgel G2500PWXL (Tosoh), inner diameter 7.8 mm, length 300 mm, two columns connected in series Mobile phase: water Flow rate: 0.5 mL / min Temperature: 80°C.

[0160] 15) Measurement (quantitation of low molecular weight water-soluble dietary fiber): Inject 50 μL of the sample solution into a high-performance liquid chromatograph and determine the peak areas of the internal standard and dietary fiber fraction. At the same time, inject 50 μL of each of the appropriately diluted internal standard to create a calibration curve for the internal standard.

[0161] The content of soluble solids in the food ingredients and dough compositions was the total content of the low molecular weight water-soluble dietary fiber, the high molecular weight water-soluble dietary fiber, and the soluble carbohydrates measured above.

[0162] The dry weight moisture content of the food material and dough composition was measured by heating to 90 ° C using a vacuum heating drying method in accordance with the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan. Specifically, an appropriate amount of sample was collected and weighed (W1) in a weighing container (W0) that had previously reached a constant weight. At normal pressure, the weighing container was placed in a vacuum electric constant temperature dryer adjusted to a predetermined temperature (more specifically, 90 ° C), with the lid of the weighing container removed or with the mouth open, the door was closed, the vacuum pump was activated, and the sample was dried at a predetermined reduced pressure for a certain period of time. The vacuum pump was stopped, dry air was introduced to return the sample to normal pressure, the weighing container was removed, the lid was put back on, and the sample was allowed to cool in a desiccator, and then the mass was measured. This drying, cooling, and weighing (W2) were repeated until a constant weight was reached, and the moisture content (dry weight moisture content) (% by mass) was calculated using the following formula:

[0163] Ten selected sensory panelists conducted sensory evaluations of each food composition for the evaluation items of "palatability," "chewy texture," and "overall evaluation" according to the following evaluation criteria. Each evaluation item was evaluated using a five-point scale in which each panelist selected the number that most closely matched their own evaluation. The evaluation results were compiled by calculating the arithmetic mean of the scores of the 10 panelists, with any decimals rounded off. All food compositions were left in a cooled state for 60 minutes in a 20°C environment and evaluated after reaching a product temperature of 20°C. Furthermore, for each of the above evaluation items, all panelists evaluated Test Example 1 in advance, standardizing the scores for each evaluation criterion, and then conducting an objective sensory evaluation. As shown in the table, the breads (food compositions 18 to 21), which were compositions suitable for long-term storage at room temperature, combined a complex, deep aroma and flavor that are difficult to detect when freshly baked with a pleasant texture. In addition, food compositions 20 and 21, which were stored at room temperature for 180 days, were similar in results to food compositions 18 and 19.

[0164] <Evaluation criteria for texture> 5: Very smooth texture, very preferable. 4: Generally smooth texture, preferable. 3: Smooth texture felt to some extent, within acceptable range. 2: Not very smooth texture, not preferable. 1: Not smooth texture, very unpreferable.

[0165] <Evaluation criteria for chewy texture> 5: Strong chewy texture, very preferable. 4: Slightly strong chewy texture, preferable. 3: Average chewy texture, acceptable range. 2: Slightly weak chewy texture, not preferable. 1: Poor chewy texture, very unpreferable.

[0166] <Evaluation criteria for overall evaluation> 5: The physical properties and taste of the composition are very excellent and very preferable. 4: The physical properties and taste of the composition are excellent and preferable. 3: The physical properties and taste of the composition are average and within the acceptable range. 2: The physical properties and taste of the composition are problematic and not preferable. 1: The physical properties and taste of the composition are very problematic and very not preferable.

[0167] The contents of starch, soluble carbohydrates, water-soluble dietary fiber, and soluble solids (unit: mass %, wet mass equivalent), the content ratio of the ingredients, the moisture content of the dough composition on a dry basis, the details of steps (ii) to (iv), the details of steps (B) to (C), and the results of the sensory evaluation in the dough composition obtained in step (i) and the processed grain product obtained in step (A) are shown in Tables 1 to 6.

[0168]

[0169]

[0170]

[0171]

[0172]

[0173]

Claims

1. A method for producing a composition, comprising the following steps (i) to (iv): (i) preparing a dough composition that satisfies the following (1) to (4): (1) a starch to soluble solids ratio of 10 or less, (2) a moisture content on a dry basis of 15% by mass or more, (3) a soluble solids content of 6.0% by mass or more converted to wet mass, and (4) a starch content of 50% by mass or less converted to wet mass; (ii) shaping the dough composition of step (i); (iii) heating the shaped composition of step (ii); and (iv) cooling the heated composition of step (iii) so that the temperature of the composition is 15°C or less, or storing the composition at room temperature for 7 days or more.

2. The manufacturing method described in claim 1, wherein the content of low molecular weight water-soluble dietary fiber (A1) in the dough composition is 0.6 mass % or more in terms of wet mass.

3. The method according to claim 1 or 2, wherein the dough composition has a starch to low molecular weight water-soluble dietary fiber (A1) content ratio of 25 or less.

4. A manufacturing method according to any one of claims 1 to 3, wherein the content of high molecular weight water-soluble dietary fiber (A2) in the dough composition is 0.5 mass% or more in terms of wet mass.

5. A manufacturing method according to any one of claims 1 to 4, wherein the ratio (A2 / A1) of the high molecular weight water-soluble dietary fiber (A2) to the low molecular weight water-soluble dietary fiber (A1) in the dough composition is 1.0 or less.

6. A manufacturing method according to any one of claims 1 to 5, wherein the content of soluble carbohydrates (A3) in the dough composition is 1.0% by mass or more in terms of wet mass.

7. The method according to claim 6, wherein the soluble carbohydrate (A3) is a monosaccharide and / or a disaccharide.

8. A method according to any one of claims 1 to 7, wherein the dough composition has a starch to soluble carbohydrate (A3) ratio of 10 or less.

9. A method for producing a dough according to any one of claims 1 to 8, wherein the content of soluble solids in the dough composition is the total content of water-soluble dietary fiber (A1 + A2) and soluble carbohydrates (A3).

10. A manufacturing method according to any one of claims 1 to 9, wherein the dough composition contains, as the low molecular weight water-soluble dietary fiber (A1), one or more selected from the group consisting of low molecular weight inulin, low molecular weight oligosaccharides, low molecular weight indigestible dextrin, low molecular weight polydextrose, low molecular weight β-glucan, low molecular weight arabinoxylan, and low molecular weight pectin.

11. A manufacturing method according to any one of claims 1 to 10, wherein the dough composition has a content ratio (A5 / A1) of the total (A5) of low molecular weight inulin, low molecular weight oligosaccharides, low molecular weight indigestible dextrin, low molecular weight polydextrose, low molecular weight β-glucan, low molecular weight arabinoxylan, and low molecular weight pectin to the low molecular weight water-soluble dietary fiber (A1) of greater than 0.

5.

12. A manufacturing method according to any one of claims 1 to 11, wherein the dough composition contains, as the high molecular weight water-soluble dietary fiber (A2), one or more selected from the group consisting of polymeric inulin, polymeric oligosaccharides, polymeric indigestible dextrin, polymeric polydextrose, polymeric β-glucan, polymeric arabinoxylan, and polymeric pectin.

13. A method according to any one of claims 1 to 12, wherein the dough composition has a ratio (A6 / A2) of the total content (A6) of high molecular weight inulin, high molecular weight oligosaccharides, high molecular weight indigestible dextrin, high molecular weight polydextrose, high molecular weight β-glucan, high molecular weight arabinoxylan, and high molecular weight pectin to the high molecular weight water-soluble dietary fiber (A2) of greater than 0.

3.

14. A manufacturing method according to any one of claims 1 to 13, wherein 70% by mass or less of the low-molecular-weight water-soluble dietary fiber (A1) in the dough composition is derived from dietary fiber-containing ingredients.

15. A method for producing a dough composition according to any one of claims 1 to 14, wherein 0.1% by mass or more of the low-molecular-weight water-soluble dietary fiber (A1) in the dough composition is derived from the dietary fiber localized portion.

16. A manufacturing method according to any one of claims 1 to 15, wherein the dough composition contains one or more dietary fiber-containing ingredients selected from the group consisting of grains, nuts and seeds, legumes, vegetables, and fruits.

17. A method according to any one of claims 1 to 16, wherein the dough composition contains one or more localized dietary fiber moieties selected from the group consisting of grains, nuts and seeds, legumes, vegetables, and fruits.

18. A method according to any one of claims 1 to 22, wherein the dough composition contains miscellaneous grains as the grains.

19. The method according to any one of claims 16 to 18, wherein the cereal grains include one or more selected from the group consisting of oats, wheat, barley, millet, quinoa, and rice.

20. The method according to any one of claims 16 to 19, wherein the vegetables include wild plants.

21. The method of claim 16 or 17, wherein the vegetables include plantain.

22. The method of claim 16 or 17, wherein the pulses include one or more selected from the group consisting of soybeans, chickpeas, peas, and lentils.

23. A method for producing a dough according to any one of claims 1 to 22, wherein the ratio of wheat-derived protein to the total protein content of the dough composition is 1.0% by mass or more.

24. A manufacturing method according to any one of claims 1 to 23, wherein part of the soluble carbohydrates (A3) in the dough composition includes soluble carbohydrates (A4) produced by enzymatic treatment of starch contained in cereals.

25. A method according to any one of claims 1 to 24, wherein in step (i) grains are used in which part or all of the starch contained in the grains has been decomposed by enzymatic treatment.

26. A method according to any one of claims 1 to 25, comprising adjusting the starch to soluble solids ratio in step (i) by enzymatic treatment.

27. The method of any one of claims 24 to 26, wherein the enzyme treatment is a treatment with one or more enzymes selected from the group consisting of α-amylase, glucoamylase, and β-amylase.

28. A manufacturing method described in any one of claims 1 to 27, wherein the ratio (A4 / A3) of the content of soluble carbohydrates (A4) produced by enzymatic treatment of starch to the content of soluble carbohydrates (A3) in the dough composition is 0.5 or more.

29. The method of any one of claims 24 to 27, wherein the starch content of the dough composition is reduced by 50% or more after the enzyme treatment.

30. The method of any one of claims 1 to 29, wherein the composition is a waffle, cereal, noodle, bread, or biscuit.

31. The method of any one of claims 1 to 30, wherein step (iii) comprises the following steps (iii-a) and (iii-b): (iii-a) yeast-fermenting the shaped composition of step (ii), and (iii-b) baking the yeast-fermented composition of step (iii-a).

32. The method of any one of claims 1 to 30, wherein step (iii) comprises the following steps (iii-2a) and (iii-2b): (iii-2a) mixing bubbles and / or a leavening agent into the shaped composition of step (ii), and (iii-2b) baking the mixed composition of step (iii-2a).

33. The method of any one of claims 1 to 32, wherein step (iii) reduces the moisture content of the formed composition of step (ii) on a dry basis by 5% by weight or more.

34. The method of claim 31 or 32, wherein step (iii) further comprises the following step (iii-c): (iii-c) treating the composition under reduced pressure after the calcination of step (iii-b) or step (iii-2b).

35. The method of any one of claims 1 to 34, wherein step (iii) comprises the following step (iii-3a): (iii-3a) a step of heat-treating the molded composition of step (ii) at 80°C or higher.

36. The method of claim 35, wherein step (iii) further comprises the following step (iii-3b): (iii-3b) drying the heat-treated composition of step (iii-3a) at 50°C or higher.

37. The manufacturing method according to claim 35 or 36, wherein step (iii) comprises the following step (iii-3c): (iii-3c) a step of immersing the composition after step (iii-3a) or step (iii-3b) in water and subjecting it to a temperature zone of 80°C or higher for 10 seconds or more.

38. The method of any one of claims 1 to 37, wherein steps (ii) and (iii) are simultaneous.

39. A manufacturing method according to any one of claims 1 to 38, wherein the treatment in step (iv) is carried out at a temperature of 15°C or less for 10 minutes or more.

40. The method of any one of claims 1 to 39, wherein the composition is a ready-to-eat composition that can be eaten immediately after refrigeration.

41. A composition obtainable by the manufacturing method according to any one of claims 1 to 40.

42. A composition that satisfies the following (1) to (4): (1) the ratio of starch to soluble solids is 10 or less; (2) the moisture content on a dry basis is 15% by mass or more; (3) the soluble solids content is 6.0% by mass or more in wet mass terms; and (4) the starch content is 40% by mass or less in wet mass terms.

43. The composition of claim 41 or 42, which is refrigerated or frozen.

44. The composition according to any one of claims 41 to 43, which is a ready-to-eat composition that can be eaten immediately after refrigeration.

45. A composition for refrigerated storage, frozen storage, or long-term storage at room temperature that satisfies the following requirements (1) to (4): (1) the ratio of starch to soluble solids is 10 or less, (2) the moisture content on a dry basis is 15% by mass or more, (3) the soluble solids content is 6.0% by mass or more in wet mass terms, and (4) the starch content is 50% by mass or less in wet mass terms.

46. ​​The composition of claim 42 or 45, wherein the soluble solids are soluble solids produced by enzymatic treatment.

47. The composition of claim 42, 45, or 46, wherein the soluble solids are monosaccharides and / or disaccharides.

48. The composition of claim 42 or 45, which is a heat-treated composition.

49. The composition of claim 42 or 45, which is a bakery food product.

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